






Copyright^ 0 . 



COPYRIGHT DEPOSIT. 























<" 


LULU THOMPSON SILVERNAIL 


Nine Hundred Successful 

RECIPES 


& 


The following RECIPES have been compiled by Mrs. 
Silver nail, who for several years has been instructing 
Domestic Science Classes in the use of Hard Winter 
Wheat Short Patent Flour. The recipes given 
in this book have been tested not only by 
Mrs. Silvernail, but have been used 
most successfully by hundreds 
of women who have at¬ 
tended her classes. 




By 

LULU THOMPSON SILVERNAIL 

Domestic Science Teacher for 

THE SOUTHWESTERN MILLING COMPANY , Inc. 




Books may be obtained from 

‘S. & H. COOK BOOK” 

700 Dwight Building 
KANSAS CITY, MO. 


■4 





Copyrighted 1923 

Lulu Thompson Silvernail 



SEP 14 1923 

©C1A752916 

'Vuj | 




— BECKTOLD — 

PRINTING AND BOOK MFG. CO. 

St. Louis, Mo. 




v v«-VI. 


CONTENTS 



) 

f 



Chapter Pages 

Rules and Definitions. 4 

1 Bread and Rolls Made with Yeast. 9 

II Fancy Breads, Rolls, Cake and Doughnuts Made 

with Yeast . 22 

III Quick Breads Made with Baking Powder. 30 

IV Muffins . 39 

V Waffles and Batter Cakes. 44 

VI Cake . 51 

VII Fillings, Icings and Fondant. 78 

VIII Cookies and Small Cakes. 86 

IX Desserts and Puddings.... 100 

X Pudding Sauces. 123 

XI Pies. 777 . 128 

XII Fritters and Fried Cakes. 153 

XIII Soups . 157 

XIV Steaks . 161 

XV Meat Dishes and Dressings.. . 165 

XVI Croquettes and Dumplings. 182 

XVII Fish . 187 

XVIII Eggs, Cheese, Vegetable and Breakfast Dishes.... 191 

XIX Savory Sauces . 210 

XX SalaaTTTTTTr. 215 

XXI Salad Dressings. 237 

XXII Sandwiches . 244 

XXIII Punch, Drinks and Appetizers. 252 

XXIV Jellies and Preserves. 255 

XXV Fried Chicken and Roast Turkey. 260 

XXVI Frozen Desserts. 263 

XXVII Mincemeat, Pickles and Relish. 268 


— 3 — 






























Rules and Definitions 


READ CAREFULLY 



Before any of the recipes in this book are tried, the fol¬ 
lowing instructions should be read and followed closely, 
if perfect results are to be obtained. 



A high grade hard winter wheat flour should be used in all recipes 
to insure perfect results. If high grade soft wheat flour is used, additional 
flour should be added in each recipe; proportionately about 2 or 3 level 
tablespoonfuls to the cup. 

All recipes have been compiled from the use of measuring cups holding 
exactly one-half pint. A tablespoon and teaspoon, of accurate measure¬ 
ments, have been used for all spoon measurements. 

All measurements are level and flour has been sifted one time and 
then measured. Either dry or liquid ingredients should come to the top 
of cup, or level on the spoon. 

To measure flour, first sift the flour into bowl; take a spatula or spoon 
and dip from the bowl filling the cup, tapping side of cup one time to insure 
against unfilled spaces. Round the cup up with flour then scrape it off per¬ 
fectly level. This gives a level sifted cupful of flour. For a level table¬ 
spoon or teaspoonful dip the spoon into the dry ingredients lifting up a 
rounded spoonful. Draw knife across the spoon in such manner that all 
of the edge of spoon is touched by the knife in the process. This insures 
a level spoonful. 

To measure one-half of a spoonful, scrape spoon level first, then divide 
by cutting lengthwise. 

To measure one-fourth, scrape spoon level, divide lengthwise, then 
crosswise. 

To measure one-eighth, scrape spoon level, divide lengthwise, cross¬ 
wise, then diagonal. 

The marks on measuring cups should be carefully watched, filling 
the cups to line designated in recipe. 


WEIGHTS AND MEASURES 


Y 2 pint .1 cupful 

2 pints .1 quart 

4 quarts .1 gallon 

4 saltspoons .1 teaspoon 

3 teaspoonfuls .1 tablespoon 

2 teaspoons .1 dessertspoon 

16 tablespoonfuls . 1 cupful 

1 gill . Y 2 cupful 

14 cupful .1 wineglassful 

4 tablespoonfuls flour .1 ounce 

2 tablespoonfuls sugar .1 ounce 

2 tablespoonfuls butter .1 ounce 

4 cupfuls sifted flour .1 pound 

2 cupfuls butter .1 pound 

9 or 10 medium sized eggs .1 pound 

2 cupfuls milk .1 pound 

16 ounces .✓.1 pound 


— 4 — 






















DEFINITIONS 


Agneau—Tender young lamb. 

A la, au, aux—With or prepared in a certain manner. 

A la Creole—Cooked with tomatoes, onions and peppers. 

A la Printaniere—A soup of stew served with young spring vegetables. 
A la Neige—Like snow. 

Allemande—In German style. 

Ambrosia—Food fit for the gods. 

Andalouse—In Spanish style. 

Anglaise—In English style. 

Aspic-—Meat stock jelly. 

Au, Aux—To or with (singular and plural). 

Au Diable—According to the devil’s liking. Highly seasoned and hot. 
Au Gratin—Food covered with sauce, crumbs, usually grated cheese, 
and baked. 

Au Jus—With natural gravy. 

Bannocks—Small flat cakes of Scotch origin, baked on a griddle and 
made of barley or oatmeal. 

Blanc Mange—A dessert of milk and cornstarch. 

Bain Marie-—A double boiler on a large scale. 

Bearnaise—A Swiss sauce used for steak. 

Bechamel—A rich white sauce made with stock, milk or cream. Used 
for meat or poultry. 

Beurre—Butter. 

Biscuit Glace—In a small cake of ice cream. 

Bisque—It is a term applied to a soup made of shellfish. Its color 
is red. Lobster Bisque, Crawfish Bisque and others. The term “Bisque” 
is also applied to an ice cream, to which fine chopped nuts are added. 

Blanch—To whiten by scalding. 

Blanquette—White meat in a rich cream sauce. 

Boeuf Braise—Braised beef. 

Boeuf a la Jardiniere—Braised beef served with an assortment of vege¬ 
tables. 

Bombe Glace—Ice Cream of two kinds, or an ice cream and a water ice, 
molded in some special shape. One kind of cream on outer side and dif¬ 
ferent kind in center. 

Bonne Bouche—A good sized mouthful. 

Bouillon—A plain, clear soup, not so strong as consomme. 

Bouquet of Herbs—A bunch of various flavoring herbs, thyme, savory, 
marjoram and parsley used for soups and stews. 

Braise—To cook with vegetables in closely covered pan. 






NINE HUNDRED SUCCESSFUL RECIPES 


Cafe Noir—Coffee (black) for after dinner. 

Canape—Small piece of bread or toast, spread ■with highly seasoned 
fish or egg compound, daintily garnished and served as an appetizer before 
lunch or dinner. 

Caramel—Brown or burnt sugar. 

Chaud—Hot. 

Chef (de cuisine)—Head cook (of kitchen). 

Chives—Herbs resembling small onion stalks. 

Chutney—An East India sweet relish. 

Compotes—Fruits stewed in syrup, the syrup being made rich enough 
so the fruits will retain their shape. 

Courtbouillon or Court Bouillon—Highly seasoned liquor in which fish 
is cooked. 

Croustade—Hollowed shapes of bread fried. 

Croutons—Small squares of fried bread for garnishing soup. 

Curry Powder—A seasoning powder or condiment used in India. The 
principal ingredient is turmeric. 

De or d—Of. 

Demi Glace—A rich gravy; or frosting. 

Demi Tasse—Half cup. 

Devilled—Highly seasoned. 

Diab’e—The devil. 

En Brochette—Small portions of meat cooked on skewer. 

Entree—A made dish served as separate course. 

Entremet—A very small side dish, usually of sweets or nuts. 

Farci—Stuffed. 

Filet—Tender undercut of beef. 

Foie Gras—Liver of goose. 

Fondant—Sugar boiled and beaten to a creamy mass. 

Fondue—Cheese and eggs cooked together. 

Francaise—In French style. 

Frappe—Partly frozen. 

Fricandeau—Piece of veal larded and braised. 

Froid—Cold. 

Gateau—A cake. 

Gelee—Jelly. 

Glace (glassy)—Glazed over or iced. 

Grille—Broiled. 

Hoe Cakes—Southern cakes made of white corn meal, salt and boiling 
water and fried on a griddle. 

Hollandaise—In Dutch style, name of sauce used for fish, meat or 
vegetables. 

Hors d’oeuvres—Appetizer, side dish. 

Jardiniere—Mixed vegetables. 

Julienne-—Shredded vegetables or a vegetable soup. 

Kuchen—German for Cake. 

Lait—Milk. 

Lard—To insert strips of bacon into meat with larding needle. 
Macaroni au Frontage—Macaroni with cheese. 

Macedoine—Mixed vegetables or fruits. 








DEFINITIONS 


Marinate—To make savory in seasoned vinegar and oil. 

Marrons—Chestnuts. 

Mayonnaise—A salad dressing. 

Menu—The bill of fare. 

Meringue—White of egg and sugar, beaten together. 

Mousse—A light frothy mixture whipped till spongy in texture; may 
be savory or sweet. 

Neige-—Snow. 

Noel—Christmas. 

Noir—Black. 

Pain—Bread. 

Panade—Bread and milk cooked thick and pasty. 

Pate—Small pastry shell, or paste. 

Pate de Fois Gras—A rich paste made of geese livers. 

Potage—Soup. 

Pot-au-feu—Soup. 

Praline—A Creole sweet, made of pecan nuts and sugar or cocoanut 
and sugar. 

Pommes—Apples. 

Pommes de Terre—Potatoes. 

Puree (puray)—Thick soup or vegetables, fish, etc., cooked, then 
passed through sieve. 

Ragout—A rich stew or dish of meat or poultry. Usually made with 
vegetables. 

Rechauffe—re-heated. 

Remoualde—A salad dressing made from hard cooked eggs. The yolks 
mashed to a cream, then mixed with spices and vinegar. 

Removes—The main dishes of the meal. 

Rissoles—Mint seasoned fish or meat, rolled in batter and fried. 

Roux—Browned butter and flour for thickening. 

Salmi—A rich soup. 

Saute—To cook quickly over sharp fire, with just enough butter or fat 
to prevent sticking. 

Souffle—Puffed up and made light by use of well beaten eggs; may 
be savory or sweet. 

Tartar©—Sauce used for sea food. 

Timbale^—Cooked in a mold. 

Vol-au-vent—A covered pie or puff paste in which to serve savories 
or sweets. 



t 








CHAPTER I 


Bread and Bolls Made with Yeast 


WHITE BREAD. 


2 potatoes, size of hen’s egg 
1 cake compressed yeast 
8 tablespoons sugar 
4 cups lukewarm liquid mix¬ 


3*4 scant quarts of flour, or 
13 H cups 
1 tablespoon salt 
3 tablespoons shortening 


ture 


Have potatoes peeled and boiled until tender. When done, run 
potatoes and water in which they were boiled through sieve to have 
them mashed and free from lumps. Place in bowl in lukewarm 
condition and into the potato mixture dissolve the cake of yeast and 
add sugar. Stir potatoes, yeast and sugar together, until yeast is 
thoroughly mixed and dissolved. Add enough lukewarm water to this 
mixture to make 4 cups in all, or 1 quart. Measure carefully 3^ 
quarts, or lS 1 /^ cups of flour and place in large pan; place pan over an 
asbestos lid, over a turned down blaze, and warm the flour by stirring 
it constantly, placing the palm of hand flatly in bottom of pan, keep¬ 
ing the flour in motion, that no flour will be overheated or scorched. 
When flour is warm, make a nest in center and into this nest pour 
the liquid mixture. With a mixing spoon gradually mix in the 
flour until about 2/3 of it has been pulled in, then add the melted 
shortening and salt. Continue to mix until it is necessary to com¬ 
plete the mixing with hands. If liquid is properly measured and 
flour accurately measured, after once sifted, the dough should be 
just stiff enough, providing a good hard wheat flour is used. 

Take dough out on board and knead until smooth, usually 5 
minutes kneading is sufficient to put it in good condition. Select a 
raiser not large in circumference, but deep, in which to proof dough. 
Place the dough in raiser to rise. If raiser is to be tightly covered 
it is not necessary to grease dough on top, but if cover does not fit 
down securely, grease generously, thus preventing dough from crust¬ 
ing on top. Place raiser in some warm place at a temperature of 
about 75 or 80 degrees Fht. A fireless cooker makes an excellent 
place in which to proof dough, warming the disc to lukewarm and 
placing dough in receptacle to set on disc. When dough has risen to 
double in bulk, with greased fingers press it down, by bringing outer 
edges of dough to center, knocking it back to original bulk as nearly 


— 9 — 




NINE HUNDRED SUCCESSFUL RECIPES 


as possible. After dough is pressed down, turn it over and allow it to 
rise the second time to triple its volume, then press it back down 
again and turn it over. Pressed down the third time, it may be made 
into bread and rolls or it may be allowed to rise again until light, then 
made out into rolls and loaves. When rolls and bread are placed in 
greased pans and generously greased on top, allow them to rise until 
double in bulk before baking. Rolls and loaves should be well cov¬ 
ered at this last stage in rising. Do not rely upon a cloth covering 
at any time for dough. Bread should be baked a length of time in 
accordance with the size of loaf. If dough has risen or proofed prop¬ 
erly it should be baked in oven, tested in following manner: Place 
a little flour on pie pan and place it in bottom of oven and if flour 
browns to a light brown in 5 minutes, it is a good oven for bread. 
Bread should show only a slight brown tint at end of 15 minutes bak¬ 
ing. Rolls require more heat at beginning of baking period than 
bread. 

If loaves or rolls should be allowed to become too light in pans, 
it is better to remold dough and allow it to rise again and catch it at 
proper time. If it is to be baked in this over-proofed condition, it 
must be placed in a very hot oven and forced to crust over quickly, 
thus preventing further rising. Milk bread is better while fresh. 
Bread to be kept on hand any length of time is better made with 
water. Always scald milk to be used in yeast products. Bread is 
better baked in individual or double loaves. Where three loaves are 
baked together the outer loaves are usually over-baked while center 
loaf is yet not done. It is better to keep dough too cool than too hot. 
When loaves come from oven, they should be removed from pan at 
once, each loaf broken apart and set upright on cooling rack un¬ 
covered. Loaves may be brushed over with melted butter or sweet 
milk. If soft crust is desired, place a small pan of water in oven 
while bread is baking or place three thicknesses of damp cloth over 
top of loaves while on cooling rack. Bread baked in tin pans does not 
brown so quickly as when baked in black pans. A sure test of bread 
being done is to see loaves shrink from sides of pan and where one 
is inexperienced in baking this is a safe method. 

No additional flour should be added to plain white dough, for 
bread, after first mixing. Dough for rolls, coffee cake and all fancy 
articles should be handled in soft condition and may require a few 
extra sprinkles of flour while handling. 

If over night process bread is desired, make dough in same 
manner as above, setting it to proof at about 10:30 P. M., keeping 
it warm and well covered, with enough space in raiser for dough 
to expand or rise to nearly four times its bulk. The dough usually 
rises and falls in the night, so it may be made out into loaves and 
rolls the first thing in morning. Each housekeeper should be equipped 
with a thermometer. It is hard to determine temperature without. 
To one quart of liquid, one cake of compressed yeast is usually suffi¬ 
cient for plain white bread. Fancy dough requires more yeast, and 
more should be used to hasten fermentation. When using extra 

— 10 — 



BREAD AND ROLLS MADE WITH YEAST 


yeast in recipe, for quicker results add l 1 /^ teaspoonfuls ginger to a 
recipe where 1 quart of liquid is used. 

If bread is mixed properly, ingredients accurately measured, 
and good materials used, there should be uniform success in baking. 
Particular attention should be given to flour to obtain a loaf of size 
and flavor. Different kinds of wheat contain different amounts of 
gluten. Winter or soft wheat contains less gluten than spring wheat. 
The soft wheat is whiter in color and has a feeling like that of corn¬ 
starch, but does not give a loaf with flavor. Hard winter wheat flour 
has a granular feeling, absorbs more moisture and contains the neces¬ 
sary gluten for perfect results in products made with yeast. 

There are two ways to make bread. One the straight dough 
process, and the other the process in which a sponge is set and al¬ 
lowed to ferment a given length of time before all ingredients are 
mixed into a stiff dough. Both methods bring excellent results, but 
for many reasons the straight dough bread is the better method to 
follow, the bread being of better flavor and finer in texture. In mak¬ 
ing the straight dough bread it is necessary to use yeast which is in 
a growing condition, such as compressed or liquid yeast. In the 
making of sponge bread much harm is done by allowing the sponge to 
set too long, this condition causing bread to be slightly soured in 
flavor, also causing dough to be too slow in rising after all ingredients 
are combined. Six hours is about the limit for a sponge to be in fer¬ 
ment, and sponges made from growing yeast and properly cared for 
should set about two or three hours for perfect results. 

Much care should be given utensils in which dough is mixed 
and raised. The dough should be handled in such a way as to expose 
it to as little dust as possible. Bacteria are in the dust and grow 
under same conditions as yeast, and if allowed to get into bread 
will spoil the flavor by souring it. Air and sunshine are necessary 
to pantry and all utensils used for food; sterlizing receptacles at 
regular intervals being necessary at all times. Flour should be kept 
in clean, sterilized and aired cans, not too tightly covered and not in 
too warm a temperature. If a quantity of flour is to be kept on hand 
any length of time it should be placed in a well ventilated place at a 
temperature of about 65° to 75° Fht. There are different kinds of 
bread diseases, but mold is most common. To prevent trouble of this 
kind be careful and bake bread thoroughly and do not put loaves 
away until perfectly cold. 

The box in which bread is kept should be sunned and scalded 
frequently. A wooden box is not satisfactory for bread. A large 
stone jar makes an excellent receptacle for the keeping of bread, 
from a moist standpoint, but during warm weather if bread is kept 
on hand any length of time in covered jar it molds quicker in this 
way. A tin bread box is always satisfactory. 

Another disease, called rope in the bread, is a condition where 
bread turns dark, especially in center of loaf, is sticky and ropy and 
is foul smelling, due to the action of bacteria. The bacteria are 
hard to kill and oft times a baking temperature does not kill the 

— 11 — 



NINE HUNDRED SUCCESSFUL RECIPES 


germs. The source of this trouble is hard to find. The bacteria 
may come from dust or from some form of dirt on hands of worker, 
or carried by flies. More often it comes from the using of dry yeast 
cakes where in some instances yeast left unwrapped has been 
exposed to dust. This disease has often been found in homes where 
cleanliness prevails. The growth of the bacteria in the bread may be 
prevented by using about 4 tablespoonfuls of vinegar to one quart 
of liquid and keeping bread cool after baking. If this disease should 
occur in the home, clean thoroughly by sterilizing all utensils, and 
in some cases fumigation is necessary. 

After bread is baked it should not be wrapped in cloth. It is 
better to bake loaves in tin, aluminum or glass. There is more danger 
in the burning of bread where sheet iron pans are used, and the 
crust is usually much thicker baked in black pans. 

In winter, when it is more difficult to keep dough warm, it is 
always necessary to warm flour so that fermentation takes place im¬ 
mediately. Before kneading dough on board it is well to warm the 
board; the cold board chills the dough. Bread can be baked in cov¬ 
ered pans with perfect results. This, too, gives a soft crust. 

The kneading of dough is done to thoroughly mix the ingre¬ 
dients contained therein, also to distribute the yeast plant. If 
dough is kneaded the proper length of time and at the right time 
the bread will have a finer texture, or the air cells will be smaller in 
the loaf. Kneading also makes the gluten in the bread more elastic. 
If dough is kneaded too long it will break the gluten cells and de¬ 
stroy the elasticity. The proper time to knead dough is after mixing 
in stiff dough before setting to rise the first time. If straight dough 
method is followed closely and dough pressed down in the raiser two 
or three times before molding into loaves, five minutes time is suffi¬ 
cient for the kneading. 

Care should be taken that dough does not become too warm in the 
rising. Allowing the dough to become overheated will cause the bread 
to be dark in color, coarse in texture and many times sour in flavor. 
Dough usually gets very soft and sticky if too warm. During the 
proofing, dough should be tightly covered. Do not rely on a cloth 
for covering dough. Dough raised in a large receptacle where it is 
allowed to spread does not make as satisfactory a loaf as the dough 
raised in a tall receptacle, where it is forced up. A wooden raiser is 
always good, especially if the wooden receptacle has been paraffine 
lined. 


PINK BREAD. 

Use same recipe as for white bread, only add fruit coloring, by 
drops, to the lukewarm water until the desired shade is obtained. Al¬ 
ways make the color a little lighter than is desired, because in baking 
the color usually becomes a little darker. Many fancy sandwiches 
may be prepared from pink bread combined with white bread and 
colored fillings. To make a two-tone loaf, make half white dough and 

— 12 — 




BREAD AND ROLLS MADE WITH YEAST 


half pink dough. Form a piece of dough in a round piece the length 
of a loaf. Roll a piece of white dough flat on the board and lay pink 
roll on white dough and roll it up and form a loaf. Many fancy 
loaves may be arranged from pink and white dough. Other colors 
besides pink may be used also. 

GRAHAM BREAD NO. 1. 

% cup mashed and sieved po- 8 cups unsifted graham flour 

tatoes 7 cups white flour 

1 cake compressed yeast 1 tablespoon salt 

3% cups lukewarm water 3 tablespoons shortening 

% cup dark molasses 

Mix potatoes, yeast, water and molasses together. Warm the 
flour in a pan, make nest in center and into this nest pour the liquid 
ingredients. Stir with a spoon, gradually pulling in the flour until 
about 2/3 has been mixed, then add salt and melted shortening. Con¬ 
tinue to mix and knead into smooth, firm dough. Place dough in 
raiser, grease on top, cover and set aside in warm place to rise. When 
dough has doubled in bulk, press it down. When risen to triple In 
bulk the second time, make it out into loaves. Place loaves in greased 
pans, grease on top and set aside, well covered, to rise. When loaves 
are about double in size, bake until they shrink from pans. To have 
bread baked in less time 2 cakes of yeast may be used instead of 1. 
Graham flour being different in quality, judgment must be used in 
getting the dough stiff enough. The dough should be in condition to 
be kneaded on the board without flour and without dough sticking. 

GRAHAM BREAD NO. 2. 

2 cups scalded sweet milk 1 % cups white flour 

1 cake compressed yeast 2 teaspoons salt 

cup dark molasses 2 tablespoons shortening 

4 cups unsifted graham flour 

Dissolve yeast in lukewarm milk, to which add molasses. Warm 
graham flour and white flour in a pan, make a nest in the center of 
flour and into this nest pour the liquid ingredients. Mix until about 
2/3 of flour is taken up, then add salt and melted shortening. Mix and 
knead all into a smooth dough. Place dough in raiser, grease on top 
and set aside to rise. When dough has risen to double its bulk, press 
it back down. Allow it to rise very light again, then make out into 
loaves. Grease loaves well on top and set aside to rise. When loaves 
are light, bake. Bake this bread until bread shrinks from pans—a 
longer time being required than for plain white bread. If the graham 
flour is of a good quality this amount of flour makes dough just stiff 
enough. If dough seems too soft, add an extra one-half cup of white 
flour, or an additional amount of liquid may be added if necessary. 
For rich graham bread add y 2 cup raisins, y 2 cup nuts and y 2 cup 
sugar. 


— 13 — 




NINE HUNDRED SUCCESSFUL RECIPES 


BREAD STICKS. 


*4 cup scalded sweet milk 
% cup lukewarm water 
1. cake compressed yeast 
3 tablespoons sugar 


1 egg white 
16 teaspoon salt 
U cup butter 
3 \6 cups flour 


Bring milk to lukewarm point; add lukewarm water to milk and 
dissolve yeast in this liquid. Add to this the sugar and well beaten 
egg white. Warm the flour and add ^ to mixture, stirring well, then 
add melted butter, salt and remaining half of the flour. Knead the 
dough for about five minutes, until it seems smooth and springy. Place 
dough in small receptacle, grease on top, cover tightly and set aside in 
some warm place until dough more than doubles in bulk. If kept in 
warm place, it will have doubled in bulk in about two hours. When 
dough has reached this stage, take it from receptacle and mold into 
forms on bread board, to be baked on buttered sheet or bread stick 
pans. The soup sticks are made by rolling the dough in long strings, 
about the size of a lead pencil. Take a sharp knife and cut these 
strings in four or five-inch lengths, place on a greased pan, grease on 
top and set aside in warm place to become light. When sticks have 
nearly doubled in size, place in a moderate oven and bake, allowing 
them to delicately brown. The bread stick rolls are made by cutting 
off small pieces of dough and rolling on the board, in sflch a manner as 
to keep the ends rolled to a point and the thick part in center, giving 
the crispy ends and soft center. Dough can also be cut in miniature 
loaf form. Soup initials are made by rolling dough in long strings, 
size of lead pencil, then forming in initials on greased pan. Grease 
initials and bread sticks on top, allow them to rise, then bake in 
moderate oven. 


DRY YEAST SPONGE BREAD. 

(‘‘Over-Night Process”) 


% cake of dry yeast 
16 cup soft mashed and sieved 
potatoes 

3 tablespoons sugar 

4 cups lukewarm water 


3J4 scant quarts or 13 *4 cups 
flour 

3 tablespoons shortening 
1 tablespoon salt 


Allow the % cake of yeast to stand in 1 cup of the lukewarm 
water until it thoroughly dissolves, then add to it the mashed potatoes, 
sugar and 1*4 cups of flour. Beat this mixture hard for one minute 
and set aside in covered receptacle in warm place for one hour. At 
end of hour, warm the remaining 12 cups of flour and add to the mix¬ 
ture, together with remaining 3 cups of lukewarm water, melted 
shortening and salt. Knead into a firm smooth dough, usually knead¬ 
ing 5 or 10 minutes. Place dough in tightly covered raiser, large 


— 14 — 



BREAD AND ROLLS MADE WITH YEAST 


enough for dough to expand to triple its bulk. Grease dough on top 
and allow it to set for about 9 or 10 hours, keeping dough at a tem¬ 
perature of about 75 or 80° Fht., if possible. At end of time, make 
dough out into loaves, place in greased pans, grease loaves on top and 
set aside to rise again. When loaves have doubled in size, bake. 


ROLLED OATS BREAD. 


2 cups rolled oats (packed 
down) 

2 cups scalded sweet milk 
1 or 2 cakes compressed yeast 
% cup sugar 


2 cups lukewarm water 
About 11 cups flour 
2 tablespoons shortening 
1 tablespoon salt 


Allow the 2 cups of oats to soak in the 2 cups of scalding milk 
for one-half hour, keeping the mixture covered for this period. When 
cooled to lukewarm, add 1 cake of yeast, dissolve in 2 cups of luke¬ 
warm water. Add sugar next. Warm flour, make a nest in the 
center and pour mixture over in flour, stirring and gradually pulling 
in the flour from sides. When about two-thirds of the flour has been 
mixed in, add the melted shortening and salt and continue to mix until 
all flour is used and dough is smooth and firm. Place dough in raiser, 
grease on top, cover and set aside to rise. When double in bulk, press 
it down. When tripled in bulk the second time, make out into loaves, 
place in pans, grease on top and set away to double in size. When 
loaves have doubled, place in oven and bake. This bread should bake 
longer than plain bread. To be sure the bread is done, bake till the 
bread shrinks some from the pan. If 2 cakes of yeast are used a 
shorter proofing period is required. 


SALT RISING BREAD. 

4 tablespoons milk 1 teaspoon sugar 

2 tablespoons corn meal Pinch of salt 

Heat milk to boiling point; pour over dry ingredients which have 
been placed in heated quart jar. Keep in warm place over night (must 
be kept at even temperature). In the morning take 

1 teaspoon sugar Scald with one quart of hot 

1 teaspoon salt water 

teaspoon soda 

Add flour to make batter a little thicker than for batter cakes; 
then add mixture which has risen over night. Beat a few minutes and 
put in ten-pound lard bucket with tight cover. Set in kettle of hot 
water to rise; this water should be as hot as the hand will bear; keep 
in very warm place, free from draughts. When risen to double orig¬ 
inal size, add warmed flour and make into loaves. Let rise and bake. 


— 15 



NINE HUNDRED SUCCESSFUL RECIPES 


QUICK RYE BREAD. 


2 cups scalded sweet milk 
% cup lukewarm water 
1 cake compressed yeast 
394 cups white flour 


4 cups rye flour 
1 tablespoon shortening 
94 tablespoon salt 


Cool scalded milk to lukewarm, to which add water in which 
yeast has been dissolved. Warm flour and add one-half to mixture 
and stir well. Add shortening, salt and remaining flour. Knead all 
into a smooth stiff dough. Place dough in raiser, grease on top and 
set aside to rise to double in bulk. When double in bulk make into 
loaves, allow loaves to double in size, then bake. Rye bread should be 
baked longer than all-wheat bread. 

IRISH BISCUITS. 


1 cup scalded sweet milk 

1 cake compressed yeast 

2 tablespoons sugar 

Yz cup mashed and sieved 
potatoes 


1 egg 

5% cups flour 
1 cup shortening 
Yt tablespoon salt 


Cool milk until lukewarm, then add yeast, sugar, potatoes and 
well beaten egg then stir well. Warm flour in bowl, make a nest in 
center of flour and pour liquid ingredients into nest. Stir in the 
flour until about 2/3 of flour is used, then all warm melted shortening 
and salt. Mix and knead into smooth dough. Place dough in covered 
raiser and allow it to rise to double in bulk, then make out into bis¬ 
cuits by rolling dough on board to desired thickness and cutting with 
biscuit cutter. Set biscuits in some warm place to rise until light be¬ 
fore baking. Grease biscuits well on top. Bake in moderate oven 
until brown. One-half of this dough may be placed in a jar in the 
refrigerator to be made into rolls the following day. 

WHOLE WHEAT BREAD. 


Yz cup mashed and sieved po¬ 
tatoes 

2 cakes compressed yeast 
1 quart lukewarm water 
1 cup dark molasses 


TYt cups whole wheat flour 
8% cups white flour 

1 Yt tablespoons salt 

2 tablespoons shortening 


Mix potatoes, yeast, water and molasses together. Warm flour, 
make a nest in center. Pour liquid ingredients in nest and mix. When 
two-thirds of flour has been mixed in, add salt and shortening. Knead 
all together in smooth dough. Place in raiser, grease on top and set 
aside to rise. When dough is double in bulk, press down, cover and 
allow it to rise again. When it doubles again, make out into loaves, 
place in greased pans, grease on top and when loaves are doubled in 
size place in oven to bake. 


— 16 




BREAD AND ROLLS MADE WITH YEAST 


PLAIN PARKER HOUSE ROLLS. 

2 cups scalded sweet milk 6 cups flour (scant) 

1 cake compressed yeast 4 tablespoons shortening 

2 tablespoons sugar 2 teaspoons salt 

Cool scalded sweet milk until lukewarm, into which dissolve 
yeast and sugar. Warm flour in pan, make nest in center of flour and 
into this nest pour liquid mixture. Stir with a spoon, gradually pull¬ 
ing in flour from outer edges until about 2/3 of flour has been mixed 
in, then add melted shortening and salt. Knead dough until smooth, 
then place in small sized receptacle not large in circumference, grease 
dough on top, cover and set aside to rise. When dough has risen 
to double in bulk, press it back down in raiser, turn dough over and 
allow it to rise again. For white light rolls dough should be pressed 
down three times before making out. Roll dough out on board to 
thickness of % inch and cut in round shapes like biscuits. Fold a 
little less than half the dough over in envelope fashion, then press 
upper layer down in center to keep flap from flying up in oven. 
Grease rolls well on top, set aside to rise to double in size before bak¬ 
ing. Rolls may be placed in pan close together or apart. Bake about 
25 minutes. 


GLUTEN BREAD. 

2 cups lukewarm water 1 tablespoon butter 

cake compressed yeast 1 teaspoon salt 

4 cups gluten flour 

Dissolve yeast in water, to which add half of the flour slightly 
warmed and beat hard. When about 2/3 of flour is added, add melted 
butter and salt. Knead into a smooth dough, place in covered raiser 
and allow it to rise. When it doubles in volume, press it down and 
allow it to rise again till very light, then make out into loaves and 
place in pans for baking. When loaves are double in bulk, place in 
moderate oven and bake. When bread is done place loaves upright 
on cooling rack to cool but do not cover loaves. If gluten flour is of 
good quality 4 cups makes dough stiff enough. If dough is too soft 
and sticky by using 4 cups, add some additional flour. One whole cake 
of yeast may be used instead of one-half cake. 


WHOLE WHEAT PARKER HOUSE ROLLS. 


cup mashed and sieved po¬ 
tatoes 

1 cake compressed yeast 

2 cups scalded sweet milk 
M cup sugar 


3 cups whole wheat flour 

3 cups white flour 

4 tablespoons shortening 
2 teaspoons salt 


Cream potatoes, yeast and sugar together, to which add sweet 
milk. Warm flour and place in a pan. Make a nest in center of flour 
and pour liquid ingredients in nest, stirring until about 2/3 of flour 


17 — 




NINE HUNDRED SUCCESSFUL RECIPES 


has been mixed in with liquid, then add shortening and salt. Continue 
to mix and knead the dough until smooth and soft, then place dough 
in a small covered receptacle and set aside to rise. When dough 
doubles in volume press it back down in raiser and allow it to rise 
again until nearly triple in bulk, then make dough out into rolls by 
rolling dough on floured board to thickness of inch. Cut in shape 
as for biscuits. Lap half of round shape over in envelope form, stick¬ 
ing one finger through both layers of dough. This holds the lap down 
so it does not rise up in baking. Grease rolls on top and set aside to 
rise until double in size before baking. Bake in moderate oven. When 
done remove from oven and brush each roll over with melted butter. 


SCHOOL BREAD. 

1 cup sweet milk 6J4 cups flour 

3 cups rolled oats 2 tablespoons shortening 

2 cakes compressed yeast 1 tablespoon salt 

2 cups water *4 cup chopped nuts 

M cup syrup cup raisins (if desired) 

M cup sugar 

Bring 1 cup of milk and 1 cup of water to a boil and into this 
stir the 3 cups of rolled oats. Stir and boil for 1 minute and then 
remove from the fire, place a cover over the mixture and allow it to 
stand until lukewarm. When lukewarm, add the syrup and sugar 
to the mixture, also remaining cup of lukewarm water after the cake 
of yeast has been dissolved in it. Mix all thoroughly together. Warm 
the flour in a pan and make a nest in center of flour. Into this nest 
pour the liquid ingredients and stir until 2/3 of flour has been mixed 
in, then add melted shortening, salt, nuts and raisins. Knead all into 
a smooth stiff dough, place in a raiser, grease on top and allow dough 
to rise to double in bulk. When double, press it back down and allow 
it to rise again. When double the second time, make into loaves, place 
in pans, grease on top and allow loaves to rise to double in size before 
baking. This bread requires a longer baking period than ordinary 
bread. Bake until loaves shrink from pans. 


HEALTH BREAD. 


2 cups sweet milk 
2 cups rolled oats 
cup corn meal 
2 cakes compressed yeast 
2 cups water 

cup sorghum molasses 


% cup sugar 

1 cup graham flour 
8J4 cups flour 

2 tablespoons shortening 
1 tablespoon salt 

1 cup raisins 


Bring the 2 cups of milk to a boil and stir into it the rolled 
oats and corn meal, then allow it to stand until lukewarm. Next add 
the sorghum, sugar and lukewarm water in which the cake of yeast 
has been dissolved. Warm the flour in a pan and make a nest in the 
center of flour. Into this nest pour the liquid ingredients, stirring 

— 18 — 



BREAD AND ROLES MADE WITH YEAST 


and gradually pulling in the flour from the outer edge of the pan. 
When 2/3 of the flour has been mixed in, add the melted shortening, 
raisins and salt. Continue to mix until all the flour has been taken 
up, completing the mixing and kneading with the hands. When the 
dough is smooth and firm, grease on top, place in raiser and set aside 
to proof. When double in bulk, press it down and set aside to rise 
again. When doubled in bulk the second time, remove from raiser, 
make into loaves, place in pans, grease on top and allow loaves to 
double again before placing in oven to bake. Bake this bread longer 
than white bread. Bake until loaves shrink from pan. 

SANDWICH BUNS. 

2 cups scalded sweet milk 6J4 cups flour 

1 cake compressed yeast % \up shortening 

2 tablespoons sugar 1teaspoons salt 

Cool milk until lukewarm, to which add yeast and sugar. Mix 
’til dissolved. Warm flour and make a nest in center. Into the nest 
pour the liquid ingredients and mix in 2/3 of the flour, then add melted 
shortening and salt. Continue to mix and knead dough until smooth. 
Place in covered raiser and allow it to rise until double in bulk, then 
press down and turn it over. Let rise again until ready to fall, then 
squeeze off in rolls and set each roll far apart on a greased sheet. 
Crease generously on top and let rise ’til double in size before baking. 
Brush rolls over with milk or water as they come from oven, throw¬ 
ing a cloth over the top while cooling. 

QUICK METHOD FOR SALT RISING BREAD. 

4 cups lukewarm scalded milk 1114 cups flour 

1 teaspoon sugar 1 tablespoon shortening, 

14 teaspoon salt melted 

% cup white corn meal 

Mix the milk, sugar, salt and cornmeal together. Next add to this 
2 cups of the flour after it has been warmed. Beat the mixture ’til 
free from lumps and pour into a bucket that has a tight cover and 
let the bucket stand in a larger bucket of nearly hot water for 4 
hours. The water should be heated to the point where the hand and 
wrist may be comfortably held in without burning. During the 4 
hours standing it is necessary to keep it at this regular temperature. 
A fireless cooker is excellent for the purpose. At the end of the 4 
hours add the remaining 9*/2 cups of warmed flour and shortening 
and knead 10 minutes, then mold into three or four loaves. Grease 
pans and loaves on top and let them stand until double their original 
size before baking. Keep the loaves at a temperature of about 80° F. 
during this time and dough must be protected from draught. Bake 
slowly for 1 hour. 


— 19 



NINE HUNDRED SUCCESSFUL RECIPES 


BRAN BREAD. 

2 cups scalded sweet milk 3 cups bran 

1 cake yeast 6 cups flour 

4 tablespoons molasses or syrup 2 tablespoons shortening 

2 tablespoons white or brown 2 teaspoons salt 

sugar 

Cool scalded sweet milk to lukewarm temperature, into which 
dissolve yeast, molasses and sugar, then add the bran and mix. Warm 
the flour and add about one-half to mixture, then add melted shorten¬ 
ing and salt. Mix well, add remaining flour, and knead into firm 
dough. Usually about 5 minutes kneading is sufficient. Set dough 
aside in warm place, covered, and allow it to rise until fully double in 
bulk. When double, press it down, then let rise until about triple its 
original bulk, then make out into one large or two small loaves. 
Place in pans, grease on top, keep covered in warm place until loaves 
rise to double their original size, then bake. 

WATER ROLLS. 

2 cups lukewarm water 6 % cups flour 

1 cake compressed yeast 2 teaspoons salt 

Dissolve yeast in water, to which add warmed flour and salt. 
Knead for 5 minutes and place in covered raiser and allow it to stay 
until double in bulk, then take from raiser and knead another 5 
minutes. Return to raiser and let dough get three times its original 
bulk before making out into rolls. Rolls may be molded in various 
shapes and sizes to suit the maker. Crease the rolls very sparingly 
when they are set aside to rise. Just before baking, brush each roll 
over with beaten egg. 

WHEY BREAD. 

(Liquid left from cottage cheese.) 

4 cups lukewarm whey 4 tablespoons melted short- 

1 cake compressed yeast ening 

13 cups flour 1 tablespoon salt 

Dissolve the yeast in the whey water, then let set while the flour 
is placed in a pan and warmed. Make a nest in the center of the 
flour and into this nest pour the whey mixture. Stir and mix until 
2/3 of the flour is pulled in, then add melted shortening and salt. 
Continue to mix and knead into a smooth firm dough. Place in a 
cohered receptacle and set in a warm place to rise for 30 minutes. At 
the end of 30 minutes, take from receptacle and knead about 2 min¬ 
utes, then put aside and allow it to rise until light enough to fall, 
which means about 4 times its original bulk. At this stage press it 
down and let it rise again. When light this time make out into loaves, 
place in greased pans, grease on top, then let rise to double the orig¬ 
inal loaf size and bake. This is a delicious white bread. 


— 20 



BREAD AND ROLES MADE WITH YEAST 


CREAM BREAD. 

3 cups rich sweet milk 9J4 cups flour 

1 cake yeast 1 tablespoon salt 

2 tablespoons sugar 1 tablespoon melted butter 

Scald the milk and cool ’til lukewarm. Add the yeast and sugar 
to milk and dissolve. 'Warm the flour and make a nest in the center. 
Pour the liquid in the nest and mix in about 2/3 of the flour, then add 
the salt and butter. Continue to mix and knead until dough is smooth 
and springy, about 5 minutes being required. Place dough in covered 
receptacle and let rise until double in bulk, then press it back down 
and turn the dough over. Let rise again until at least three times its 
original bulk, then press down and let rise again. When light this 
time make out into loaves, let rise and bake. Three loaves of bread 
may be made from this dough, or 2 loaves and 1 pan of buns. 

ZWIEBACK. 

(Bread Cooked Twice.) 

% cup scalded sweet milk 2 eggs well beaten 

1 cake compressed yeast % cup shortening 

2 tablespoons sugar % teaspoon salt 

Cool milk to luke warm into which dissolve the yeast and sugar. 
Next add the well-beaten eggs and l 1 /^ cups of warmed flour. Beat 
hard for one minute, then set aside for one hour. When light, add 
beaten eggs, melted shortening, salt and enough additional flour to 
make into soft dough. Knead five minutes, then set aside to rise until 
light again. Take out onto board and mold into two small, long loaves. 
Let loaves rise until light, grease on top and bake. When baked, cut 
in slanting slices and toast to light brown. 

“SAVE ALL BREAD SCRAPS.’’ 

Save all bread scraps and keep in pan covered with cheesecloth. 
When you have a sufficient amount, place in dripping pan and set 
in oven to dry out and toast to a very light brown color. After toast¬ 
ed, roll with rolling pin until crumbs are fine. Keep crumbs on hand 
to be used for pudding and breading purposes. Crumbs should be 
kept in a cheesecloth bag and hung in the pantry, allowing them to be 
well aired and yet protected from dust. They will keep indefinitely 
in this manner. Do not place crumbs in any covered receptacle; they 
become rancid where they get no air. 


— 21 — 



CHAPTER II 


Fancy Breads, Bolls, Cake and 
Doughnuts Made with Yeast 


BUTTER SCOTCH NUT ROLLS. 


1J4 cups scalded sweet milk 
2 cakes compressed yeast 
1 cup mashed and sieved po¬ 
tatoes 

1 cup sugar 


2 eggs 

7}4 cups flour 
1 teaspoon nutmeg 
% tablespoon salt 
% cup shortening 


Cool milk until lukewarm, into which dissolve yeast. Add mashed 
potatoes, sugar and well-beaten eggs. Place flour in a pan and warm 
it slightly, make a nest in center of flour and into this nest pour the 
liquid mixture. Stir, by bringing in the flour from outer edges, 
gradually, and when 2/3 of flour has been mixed in, add the salt, nut¬ 
meg and melted shortening. Mix and knead into smooth soft dough. 
Place dough in a raiser, grease on top, cover and set aside to rise. 
When double in bulk, press it back down in the raiser and let rise 
until very light, about triple in bulk, then roll dough out on warm 
board to thickness of *4 inch. Spread a generous covering of butter 
over rolled dough first, then spread a thick layer of brown sugar and 
nuts. Roll dough as tight as it can be rolled pinching the edges well 
together at closing of roll. Cut off in slices, about l 1 /^ inches long 
and set slices upright in a well greased deep pan close together. 
Grease rolls on top and set aside until they become light before bak¬ 
ing. Bake in moderate oven. Sultana raisins may be rolled in with 
the brown sugar instead of nuts. Maple sugar may be used in place 
of brown sugar. 


CREAM PARKER HOUSE ROLLS. 


2 cups scalded sweet milk 
1 cake compressed yeast 
34 cup mashed and sieved po¬ 
tatoes 

}4 cup sugar 


2 eggs 

% cup shortening 
1 scant tablespoon salt 
7 cups flour 


Cool scalded milk to lukewarm and add to it the yeast, mashed 
potatoes, sugar and well-beaten eggs. Warm 3 y 2 cups of flour and 
add, beating hard for two minutes. Set this sponge in warm place and 

_ 22 _ 






FANCY BREADS, ROLLS, CAKE AND DOUGHNUTS MADE WITH YEAST 


allow it to become light, usually from an hour to two hours being 
necessary for this process. When light, warm the remaining 4 cups 
of flour and add, together with the melted shortening and salt. Knead 
into a smooth dough. Place it in a raiser, grease on top, cover and 
set in warm place to rise. When risen to three times its bulk, roll out 
on warmed board to thickness of y 2 inch. Cut in round shapes like 
biscuits. Lap a part of the round shape over in envelope form, then 

run one finger through both thicknesses of the dough at the center 

of lap-over. This keeps lap-over dough from flying up in the baking. 
Place rolls on greased pans close together, grease on top and allow 
them to rise until light, then bake. A nut half may be placed, in the 
center of each lap-over, on roll. 

QUICK RAISED CINNAMON ROLLS. 

X A cup mashed and sieved po- 1 % cups lukewarm water 

tatoes ny 2 cups flour 

1 cake compressed yeast A cup shortening 

% cup sugar y 2 tablespoon salt 

Mix potatoes, yeast, sugar and lukewarm water together. Warm 
the flour, make a nest in center of flour and into this nest pour the 
liquid ingredients. Stir until 2/3 of the flour has been mixed in, 
then add the melted shortening and salt. Knead all into a smooth soft 
dough. Place in raiser, grease on top, cover and set in warm place to 
rise. When double in volume, press it down. When double again] 
take out on board and roll in oblong shapes to thickness of *4 inch. 
Spread butter generously over dough, then sugar and cinnamon. Roll 
up into a tight roll and slice off in slices. Set slices upright on 
greased pans close together, grease on top and let rise until light be¬ 
fore baking. It is better to separate the dough and roll into two molds. 
One mold can be spread with plain butter and sugar and after rolls 
are baked spread tops with a coating of pulverized sugar mixed with 
milk and a few chopped nuts on top of this. 

QUICK CREAM ROLLS. 

2 cups scalded sweet milk 6 cups flour 

2 cakes compressed yeast 2,% teaspoons salt 

1 well beaten egg 3 tablespoons melted butter 

3 tablespoons sugar 

Cool the milk until lukewarm and into this dissolve the yeast. 
Next add the beaten egg and sugar. Have the flour warmed and make 
a nest in the center. Into nest, pour the liquid and stir until two-thirds 
of flour is mixed in, then add the salt and melted shortening. Mix 
and knead until smooth, then put the dough in tight covered tall re¬ 
ceptacle and set aside in warm place for 15 minutes to rise. At end 
of 15 minutes take dough out onto board and knead another 3 
minutes and return the dough to raiser. When the dough rises to 
fully three times its original bulk, press it down in raiser, turn dough 

— 23 — 



NINE HUNDRED SUCCESSFUL RECIPES 


over and let it rise again. When light again, make out into rolls. 
Let rolls rise until very light, then bake. Parker House shapes are 
more desirable than plain bun rolls. About 3 y 2 hours are required 
for making and baking these rolls. 

RAISED DOUGHNUTS. 


2 cups scalded sweet milk 
2 cakes compressed yeast 
34 cup mashed and sieved po¬ 
tatoes 

1 % cups sugar 


2 eggs 

% cup butter and lard mixed 
1 tablespoon salt 
1 teaspoon nutmeg 
7 cups flour 


Cool scalded sweet milk to lukewarm, to which add yeast, pota¬ 
toes and sugar. Next add the well-beaten eggs. Warm 3^ cups of 
flour and add to this mixture, beating hard for one minute after all 
flour is added. Set this mixture, well covered, in some warm place 
and allow it to become light, usually about l 1 /^ hours being required. 
When light, add the remaining 4 cups of flour warmed, salt, melted 
shortening and nutmeg. Knead into a smooth soft dough and again 
place the dough in covered receptacle to become light. When the 
dough has fully doubled in bulk, take from raiser, roll on warmed 
board and cut into doughnut shapes, having dough rolled to about 
!/4 inch in thickness. Place these doughnuts on greased paper or pans 
and allow them to get perfectly light before frying in deep fat. When 
cold dredge in fine granulated sugar. This dough is quite soft, and 
additional flour may be needed in handling. 

SLICED BREAD. 


34 cup mashed and sieved po¬ 
tatoes 

1 cake compressed yeast 

1 cup sugar 

2 cups lukewarm water 
8 cups flour 


34 teaspoon cloves 
2 teaspoons nutmeg 
2 teaspoons cinnamon 
2 tablespoons shortening 
1 tablespoon salt 
34 cup raisins 


Cream potatoes, yeast and sugar together, to which add water. 
Sift flour, cloves, nutmeg and cinnamon together and place in a pan. 
Warm flour mixture until lukewarm, make a nest in center of flour 
and into this nest pour the liquid ingredients. Stir until about 2/3 
of flour has been pulled in, then add melted shortening, salt and 
raisins. Mix into a smooth dough, kneading only a short time. Place 
dough in raiser, grease on top, cover and set aside to rise. When 
dough rises to double its bulk, knock it down by bringing outer edges 
of dough to center until dough is pressed back to almost the bulk at 
beginning. Set aside, and when light again make, out into loaves for 
baking. Grease loaves generously on top and set aside to become 
light, usually allowing the loaves to rise to double in bulk again. 
Bake this bread until loaves begin to shrink from pan. 

— 24 — 




FANCY BREADS, ROLLS, CAKE AND DOUGHNUTS MADE WITH YEAST 


COCOA BREAD. 


2 cups scalded sweet milk 

1 cake compressed yeast 
7 tablespoons sugar 

2 well beaten eggs 


% cup cocoa 
7 cups flour 

li cup melted shortening 
1 ^ teaspoons salt 


Cool milk to lukewarm, to which add yeast, sugar and beaten 
eggs. Sift cocoa and flour together and warm. Make a nest in the 
center of the flour and into the nest pour the liquid mixture. Mix in 
2/3 of the flour, then add the shortening and salt and continue to 
mix and knead for 5 or 10 minutes. When smooth place in a small 
covered receptacle and allow it to rise until double its bulk, then 
press it down, cover and set aside again to rise until it gets very light, 
fully 3 times its original bulk. At this stage make it out into loaves. 
Place loaves in greased pans, grease on top, keep covered until light, 
then bake. Two-thirds cup of currants, raisins or nuts may be added 
to the dough. 

RAISIN GRAHAM BUNS. 


2 cups scalded sweet milk 
1 cake yeast 
1 cup sugar 
4 cups graham flour 


3 cups white flour 
3 tablespoons shortening 
% tablespoon salt 
1 cup raisins 


Cool milk until lukewarm, into which dissolve the yeast and sugar. 
Add the graham flour unsifted and warmed, stirring all together. 
Next add melted shortening and salt, and knead into a smooth dough, 
adding the raisins last with white flour. Knead only a few minutes. 
Place dough in raiser, grease on top and set aside to rise. When it 
has risen to double in bulk, press it down, cover and allow dough to 
rise again to triple its bulk, then make out into buns and place in 
greased pans. When buns are double in size, bake. Keep dough well 
greased on top before baking. 

HOT CROSS BUNS. 


1 cup scalded sweet milk 
1 cake compressed yeast 
*4 cup sugar 
1 egg 


4ti cups flour 
1 teaspoon salt 
14 cup butter 

cup raisins or currants 


Cool scalded milk to lukewarm, into which dissolve the yeast. 
Next add sugar and well-beaten egg. Warm the flour in a pan and 
make a nest in center of flour and into this nest add the liquid ingre¬ 
dients. Stir until about 2/3 of flour has been mixed in, then add 
melted butter, salt and raisins. Knead into smooth soft dough. Place 
dough in small tall receptacle, grease dough on top, cover and let 
rise to double in bulk. When double, press it down in raiser and al¬ 
low it to rise again. When risen to nearly triple its bulk, make out 
into buns, by rolling dough to thickness of ^ inch and cutting with 

— 25 — 




NINE HUNDRED SUCCESSFUL RECIPES 


biscuit cutter. Place buns on greased sheet, allowing space between 
each one. Grease buns on top and set aside to rise until nearly double 
in size. With a sharp knife make a cross on each bun before placing 
in moderate oven to bake. Remove from oven and when cool spread 
a mixture of pulverized sugar and cream on the cross lines on top of 
buns and over this a sprinkle of finely chopped nut meats, pecans be¬ 
ing best. This dough should be handled as soft as possible. 

POPPY SEED BUNS. 

1 % cups scalded sweet milk 6 cups flour 

1 cakes compressed yeast % cup butter or lard 

1 egg 1teaspoons salt 

94 cup sugar 

Cool scalded milk to lukewarm, to which add the yeast, beaten 
egg and sugar. Warm the flour and make a nest in the center. Into 
this nest pour the liquid ingredients and stir until 2/3 of the flour 
is mixed in, then add the melted shortening and salt and continue to 
mix and knead into soft dough, then place in small covered receptacle 
to rise. When it has risen to double its bulk, press back down in the 
raiser and turn the dough over. Let it rise again until 3 times its 
original bulk the second time, then press down again and turn it over. 
Now when it rises light the third time roll out on board and cut into 
biscuit or oval shapes. Place buns on greased pans and spread beaten 
egg and poppy seed over each bun. Let rise ’til light then bake. 


COFFEE CAKE. 


x /2 cup mashed and sieved po¬ 
tatoes 

2 cakes compressed yeast 
1 cup scalded sweet milk 
1 cup sugar 


2 eggs 
6 cups flour 
Ml cup shortening 
94 tablespoon salt 
% cup raisins 


Mix potatoes, yeast, lukewarm milk and sugar together, to which 
add well-beaten eggs. Warm flour in pan, make a nest in center and 
into this nest pour the liquid mixture. Mix until about 2/3 of flour has 
been mixed in, then add melted shortening and salt. Continue to mix 
dough until soft and smooth. Place dough in raiser, grease on top, 
cover and set aside to rise. When dough has fully doubled in bulk, 
press it back down and allow it to rise again before making into cakes. 
If Sultana raisins are used, add the raisins when shortening and salt 
are added. If dark raisins arfe used, add them when dough is being 
molded into cakes. Dark raisins allowed to remain in dough during 
the fermentation period soften too much and are apt to cause the 
dough to be discolored in a circle around raisin. The Sultana raisin 
is small and yellow and does not darken the dough. Coffee cakes may 
be covered over with any desired mixture. 


26 



FANCY BREADS, ROLLS, CAKE AND DOUGHNUTS MADE WITH YEAST 


SPONGE COFFEE CAKE. 


2 cups scalded sweet milk 
% cup mashed potatoes 
2 cakes compressed yeast 
1 t4 cups sugar 
1 egg 


7M cups flour 

% cup lard and butter mixed 
J4 tablespoon nutmeg 
1 tablespoon salt 
*4 cup Sultana raisins 


Cool scalded milk to lukewarm, to which add the potatoes, yeast 
and sugar, seeing that yeast is well dissolved. Next add the beaten 
egg. Warm 3*4 cups of flour and add to the liquid mixture, beating 
hard for 1 minute. Set this aside in covered receptacle in warm place 
to rise. If kept properly it will be very light in about one hour and 
a half or two hours. When light add remaining 4 cups of warmed 
flour, melted shortening, salt, nutmeg and Sultana raisins. Mix into 
a smooth soft dough and again set dough aside in covered receptacle 
in warm place to rise. When light take from receptacle, roll dough 
out on warmed board to desired thickness, cut in shapes to fit the 
pans. A covering can be placed on top of coffee cakes at this time or 
cakes may be allowed to rise first, then add covering and bake. Cakes 
should rise to nearly double in thickness before baking. Any desired 
covering may be used. Coffee cake dough should be handled in as 
soft condition as possible. 


SULTANA RAISED RICE MUFFINS. 


1 cup scalded sweet milk 

*4 cup sugar (more if desired) 

2 cakes compressed yeast 
2 eggs 

1 cup cooked rice 


6 cups flour 

4 tablespoons shortening 
(butter preferred) 

1 cup Sultana raisins 
1 tablespoon salt 


Cool milk until lukewarm, to which add sugar, yeast and well- 
beaten eggs. Next add rice. Warm flour in bowl, make a nest in 
center of flour and pour liquid ingredients in nest. Stir mixture by 
pulling flour in from outer edges. When 2/3 of flour has been stirred 
in add the melted shortening, raisins and salt and continue to mix 
until all flour is used. Knead dough for 3 or 4 minutes until dough 
is smooth and firm, then place in raiser, grease on top and set aside 
to rise. When dough is double in volume press it down in raiser. 
When it rises again to triple, make out into rolls or into loaf and rolls. 
Grease generously on top and set aside to rise. When light bake. 


POPPY SEED CRESCENTS. 

2 cups scalded sweet milk 6t4 cups flour 

1 cake compressed yeast J4 cup butter 

3 tablespoons sugar 1J4 teaspoons salt 

Cool milk to lukewarm, to which add the yeast and sugar and 
stir until it is dissolved. Add 3 cups of the flour (warmed) to the 
liquid and beat into smooth batter, then cover and set it aside until it is 

— 27 — 



NINE HUNDRED SUCCESSFUL RECIPES 


very light. When light add remaining warmed flour, melted butter and 
salt and knead into a soft dough. When kneaded set aside in warm 
place to rise. When it rises to fully three times its original bulk, roll 
dough out into about 6 inch square thin sheets. Now roll the squares 
in such a way that the corner of dough comes in the center of the roll, 
then curve the roll in shape of a crescent. Grease the crescents on top 
and set them far apart on buttered sheet and let rise till double their 
size before baking. When half baked take them from the oven and 
spread beaten egg yolk over the top of each roll, then sprinkle with 
poppy seed. Return to oven to finish baking and brown. 

ALL PURPOSE DOUGH. 

2 }£ cups scalded sweet milk 8^4 cups flour 

2 cakes compressed yeast 2 teaspoons salt 

1 cup sugar % cup melted shortening 

2 eggs 

Cool milk to lukewarm, to which add the yeast and sugar and 
stir until dissolved. Next add the well beaten eggs. Warm the flour 
and make a nest in the center. Into this nest pour the liquid ingre¬ 
dients and stir until 2/3 of the flour is mixed in, then add the melted 
shortening and salt. Knead into a smooth soft dough, then place in 
covered receptacle and let it rise until double in bulk. When double, 
press it down, cover again and let rise the second time until it has 
risen to three times its bulk. It may be made out into rolls or other 
articles at this time, or it may be pressed down once again before han¬ 
dling. This dough makes excellent cinnamon rolls, raised doughnuts, 
coffee cakes, tea rings, sugar buns, currant rolls, raisin buns or bread, 
raised nut bread and many other fancy articles. 

STOLLEN. 

1 J4 cups scalded sweet milk 

3 cakes yeast 

1 cups sugar 
3 eggs 
9 cups flour 
% cup butter 

2 teaspoons salt 
1 cup raisins 
1 cup currants 

Cool milk to lukewarm, to which add the yeast and dissolve. 
Next add beaten eggs and 4 cups of the flour, warmed. Beat into a 
smooth batter, then add melted butter and all other ingredients and 
knead into smooth dough. The 9 cups of flour usually make the 
dough of the desired stiffness. If it should seem too soft a few 
sprinkles of flour may be added during kneading process. When 
kneaded, place in a receptacle, grease on top, cover and set in warm 

— 28 — 


*4 cup candied cherries cut in 
halves 

% cup citron, chopped fine 
*£ cup candied pineapple, 
chopped 

1 teaspoon nutmeg 
1 cup blanched almonds, 
sliced 



FANCY BREADS, ROLLS, CAKE AND DOUGHNUTS MADE WITH YEAST 


place until dough rises to be three times its original bulk, which 
usually requires about three hours. At this stage take the dough out 
and tit into a tube or plain cake pans, grease on top and set aside 
again to rise. When the dough is light, bake in moderate oven. When 
cakes are baked and cold they may be iced in any desired way. The 
cold icing or filling is a favorite covering for these cakes. The dough 
may be prepared in other ways—making fancy twists and rings and 
covering with icing and fruit. 


— 29 — 



CHAPTER III 


Quick Breads Made With 
Baking Powder. 


SWEET MILK BISCUITS. 

2 % cups flour 3}£ tablespoons shortening 

4*4 teaspoons baking powder 1 cup sweet milk 

1 teaspoon salt 

Sift flour, baking powder and salt together. Cut shortening into 
dry ingredients. Add sweet milk, stir briskly and then scrape out on 
floured board. Knead lightly, only long enough to form the dough in 
ball. Turn the seams of the dough down on rolling board, 
keeping the smoother surface up. Roll to desired thickness, usually 
about I /2 inch. Cut biscuits and place on biscuit sheet, allowing a 
space between each biscuit. It is not necessary to grease the sheet, 
unless oven does not bake well on bottom, then greasing tends to 
brown them quicker. Biscuits may be brushed over the top with 
melted shortening or butter before baking, or they may be baked plain. 
Bake in quick oven, usually about eight minutes being required for 
the baking of a small-sized biscuit. A little more shortening may be 
added if desired. 


SOUR MILK BISCUITS. 

2% cups flour 3% tablespoons shortening 

1 teaspoon salt 1 cup full and running over of 

3^4 teaspoons baking powder sour milk 

teaspoon soda 

Sift flour, salt, baking powder and soda together. Cut short¬ 
ening in with spatula or mixing spoon. Add sour milk, stir briskly, 
roll on floured board to desired thickness. Cut in shapes, placing 
biscuits on pans so they do not touch. Bake in hot oven for about 
eight minutes. Biscuits may be brushed over top with melted butter 
or left without grease. If milk is very sour, it is sometimes neces¬ 
sary to add 1/2 teaspoonful of soda to one cup of milk instead of 14 
teaspoonful. 


30 — 



QUICK BREADS MADE WITH BAKING POWDER 


EGG TEA BISCUIT. 

256 cups flour 314 tablespoons shortening 

4 56 teaspoons baking powder 1 cup sweet milk 

1 teaspoon salt 1 egg 

Sift flour, baking powder and salt together. Next cut in the short¬ 
ening with spatula or mixing spoon. When dry ingredients and short¬ 
ening are mixed, beat the egg light and add to the milk. Now com¬ 
bine all, stirring briskly. Either toss dough on floured board, knead 
lightly, roll and cut, or drop by spoonfuls and bake on greased pan. 
A tablespoonful of sugar may also be added to the dough mixture 
if desired. 

Sour Milk Egg Tea Biscuits may be made by using 1 cup of sour 
milk instead of sweet milk. Use 314 teaspoons of baking powder in¬ 
stead of 4 and add 14 teaspoon soda. 


HEALTH BISCUITS. 


2 M cups flour 

3 teaspoons baking powder 
54 teaspoon soda 

1 teaspoon salt 
54 cup bran 


3 56 tablespoons butter 
56 cup chopped and floured 
raisins 

54 cup chopped nuts 
1 cup sour milk 


Sift flour, baking powder, soda and salt together. Next add bran 
and mix. Add butter and see that it is evenly mixed through the dry 
ingredients, then add nuts and raisins. Last pour in the sour milk and 
stir, getting it mixed as quickly as possible. Scrape out onto floured 
board, knead only lightly, then roll and cut in biscuit shapes. Bake 
in quick oven. 


ROLLED OATS BISCUITS. 


156 cups flour 1 cup uncooked rolled oats 

1 or 2 tablespoons sugar 3 tablespoons shortening 

456 teaspoons baking powder 1 cup sweet milk 

1 teaspoon salt 

Sift flour, sugar, baking powder and salt together. Cut short¬ 
ening through with spatula or spoon. Add rolled oats and milk. 
Stir briskly, roll on floured board, cut and bake in oven at about 500 
degrees for about 8 to 10 minutes. It is easier to bake these biscuits 
in dropped form. Drop by spoonfuls on greased sheets. 


BEATEN BISCUIT. 

256 cups flour 1 teaspoon salt 

56 teaspoon baking powder 56 cup shortening 

2 tablespoons sugar 94 cup sweet milk 

Sift flour, baking powder, sugar and salt together. Cut short¬ 
ening into dry ingredients and then add milk. Mix all together and 
beat one hour. Cut in biscuit shapes, about *4 inch in thickness, prick 
each biscuit on top with a fork. Bake in slow oven. 

— 31 — 



NINE HUNDRED SUCCESSFUL RECIPES 


IDEAL CORN BREAD. 


1 egg 

% cup sweet milk 

2 tablespoons melted short¬ 
ening 

1 tablespoon sugar 


% cup flour 
1 cup corn meal 
2% teaspoons baking powder 
1 teaspoon salt 


Beat egg light, to which add sweet milk and melted shortening. 
Sift sugar, flour, cornmeal, baking powder and salt together and* 
add. Beat all together and bake in well greased pan or in corn stick 
pans. Serve hot from oven. 


CHOICE CORN BREAD. 


2 eggs 

2 cups sour milk 
2 tablespoons sugar 
1 teaspoon soda 


2 teaspoons baking powder 
2 teaspoons salt 
2 cups corn meal 
1 cup unsifted graham flour 


Beat eggs light, to which add sour milk. Sift sugar, soda, baking 
powder, salt and cornmeal together and add. Next add the graham 
flour and beat all together. Bake in pone or in well greased- corn 
stick pans. 

EGGLESS CORN BREAD. 

% cup flour 3 teaspoons baking powder 

1 cup corn meal 2 tablespoons melted fat 

2 tablespoons sugar 1 cup sweet milk 

2 teaspoons salt 

Sift flour, cornmeal, sugar, salt and baking powder together. Add 
melted fat and milk. Beat hard one minute. Bake in well greased 
pan in pone or in corn stick pans. Serve hot. 


SPOON CORN BREAD. 


1 % cup corn meal 


3 cups milk or water 


Cook liquid and meal together until it is in cooked mush form. 
Remove from fire and cool. Add the following ingredients to mush 
mixture in order given, whites of eggs folded in at last. Bake in 
baking dish and serve from dish with spoon: 

2 tablespoons sugar 3 teaspoons baking powder 

2 tablespoons melted butter 3 eggs beaten separately 

2 teaspoons salt 


“CRACKLING” CORN BREAD. 

Make the same recipe as for “Choice Corn Bread” and add to 
the mixture 1 cup of crispy leaf lard “cracklings.” 

— 32 — 



QUICK BREADS MADE WITH BAKING POWDER 


SHAMS. 

4 eggs 1 teaspoon baking powder 

% teaspoon salt 1 tablespoon sugar 

% cup cornstarch 3 tablespoons cold water 

Beat egg yolks very light, then gradually fold in the salt, corn¬ 
starch, baking powder and sugar after it has been sifted together 2 
times. Next add cold water slowly, then the stiffly beaten egg whites. 
Bake in well-greased muffin tins in oven as for muffins. To be served 
for breakfast or luncheon. Best with conserve or preserves. 


NUT BREAD. 


M cup sugar 4 teaspoons baking powder 

4 tablespoons shortening *4 teaspoon salt 

1 egg 1 cup water 

2*4 cups flour % cup chopped nuts 

Cream shortening and sugar, to which add unbeaten egg and re¬ 
cream. Sift flour, baking powder and salt together and add alter¬ 
nately to creamed mixture with water. Beat hard, add nuts, place 
in greased and flour-dusted pan and bake in moderate oven for about 
1 hour at least. 

QUICK BREAD. 


1 egg 4 *4 teaspoons baking powder 

1^4 cups sweet milk 3 tablespoons sugar 

1 cup graham or whole wheat *4 cup chopped pecans 

flour 1 tablespoon melted shorten- 

114 cups white flour ing 

1 teaspoon salt 

1 

Beat egg light, to which add the milk and graham or whole 
wheat flour. Sift white flour, salt, baking powder and sugar together 
and add. Last add the pecans and melted shortening. Beat mixture 
all together and place in greased and flour-dusted loaf pans. Bake 
in moderate oven until well done. 


BAKED OR STEAMED BROWN BREAD. 


2 cups sour milk 
1 cup sorghum molasses 
1^4 cups white flour 
M cup com meal 
1 teaspoon soda 
1 teaspoon salt 


1 teaspoon baking powder 

2 cups graham flour (un¬ 
sifted 

M cup chopped nuts 
1 cup raisins 


Mix sour milk and sorghum together. Sift flour, cornmeal, soda, 
salt and baking powder together and add, beating hard for one min- 

— 33 — 



NINE HUNDRED SUCCESSFUL RECIPES 


ute. Next add unsifted graham flour, chopped nuts and raisins. Bake 
in greased and flour-dusted tin cans. Bake for about 2 y 2 hours. 
Bread may be baked with cans covered or uncovered. Oven must 
be on low heat for this bread. If to be steamed, steam 3 hours in 
covered cans. 

BAKING POWDER PARKER HOUSE ROLLS. 

2*4 cups flour 1 teaspoon sugar 

teaspoons baking powder 4 tablespoons butter 

1 teaspoon salt 1 cup sweet milk 

Sift flour, baking powder, salt and sugar together. Cut butter in 
with spatula or mixing spoon. Add sweet milk and stir briskly. Roll 
dough on board to thickness of *4 inch. Brush dough over with 
melted butter and cut in biscuit shapes. Lap dough over in pocket- 
book form for each roll and place on slightly greased biscuit sheet. 
These rolls may be placed on pan close together or a space left be¬ 
tween each roll. Bake in quick oven. Place a nut or raisin in the 
center of each roll, pressing it down into the dough. 


QUICK HONEY ROLLS. 

2% cups flour 4 tablespoons shortening 

3% teaspoons baking powder % cup sweet milk 

% teaspoon salt cup honey 

Sift flour, baking powder and salt together. Cut shortening 
through, add milk and honey. Mix quickly with mixing spoon, roll 
on floured board to thickness of *4 inch. Spread honey generously 
over the dough, then a little flour and nutmeg. Roll over in tight 
roll, cut off in thin slices, set slices upright on greased pan like bis¬ 
cuits, and bake. Serve hot. 

BREAKFAST CINNAMON ROLLS. 

2% cups flour 4 tablespoons shortening 

4% teaspoons baking powder 1 cup sweet milk 

1 teaspoon salt 

Sift flour, baking powder and salt together. Cut shortening 
through with a spatula or mixing spoon. Add milk, stir briskly 
into soft dough. Place dough on floured board and roll to 14 inch 
in thickness. Brush dough over with butter, then sprinkle gener¬ 
ously with cinnamon and sugar. Roll dough into a tight roll and 
cut off in slices about 1 y 2 inches long. Set slices on greased sheet 
and. bake for about 12 minutes in quick oven. Any kind of fruit or 
raisins may be placed in the roll with the cinnamon and sugar. 

— 34 — 



QUICK BREADS MADE WITH BAKING POWDER 


HOE CAKE. 

1 cup corn meal 1 teaspoon salt 

2 teaspoons baking powder 1 cup boiling water 

Place meal, baking powder and salt in bowl and pour over it 
the boiling water, stirring briskly. Allow this to stand a few minutes 
until mush mixture can be taken up in hands. Mold into shape with 
palm of hands, having the cakes about % inch in thickness. Grease 
griddle and fry, being particular to allow the cakes to remain on 
one side long enough to cook half through then turn and cook oni 
other side. Turn only once. 


CLAYTON QUICK COFFEE CAKE. 


2 cups flour 
54 cup sugar 

354 teaspoons baking powder 
54 teaspoon salt 
54 teaspoon nutmeg 


54 cup shortening 
1 egg 

% cup sweet milk 
54 cup raisins (Sultana pre¬ 
ferred) 


Sift flour, sugar, baking powder, salt and nutmeg together. 
Cut shortening in with spatula or mixing spoon. Beat egg light and 
add to sweet milk. Pour the sweet milk and egg mixture into flour 
and stir briskly. Add raisins and mix all well together. Place dough 
in well-greased and flour-dusted pan, pulling the dough well towards 
the outer edge of the pan. Brush melted butter over the top, sprinkle 
with sugar and cinnamon and bake in moderate oven. Crumbs or 
any desired mixture may be used on top of cakes. 


THOMPSON BREAKFAST CAKES. 


254 cups flour 354 tablespoons shortening 

1 teaspoon salt 1 cup sweet milk or water 

454 teaspoons baking powder 


Sift flour, salt and baking powder together. Cut in shortening with 
spatula or mixing spoon. Next add milk or water. Toss dough on 
board, knead lightly and roll to thickness of about one-fourth inch 
or a little thicker, cut with large size biscuit cutter. Place griddle on 
stove and sprinkle a little flour on it. When the flour turns a very 
light colored brown, then place the biscuit cakes on griddle and allow 
them to bake slowly. Watch them rise and when they have risen and 
seem to have cooked half through, turn them over carefully and allow 
them to brown and cook ’til baked through. Serve hot as biscuits 
are served. 


SOUR MILK THOMPSON BREAKFAST CAKES. 

Make the same as for sweet milk, only use one cup of sour milk 
instead of sweet milk. Use 3teaspoons baking powder instead of 4 
and add *4 teaspoon soda. 


— 35 — 



NINE HUNDRED SUCCESSFUL RECIPES 


QUICK CHEESE COFFEE CAKE. 

1 cup flour 2 tablespoons butter 

34 cup sugar 1 egg 

2 teaspoons baking powder 34 cup sweet milk 

34 teaspoon salt 

Sift flour, sugar, baking powder and salt together. Cut butter 
into flour, having mixture well blended. Beat egg light and add to 
sweet milk, then pour sweet milk and egg mixture into flour mix¬ 
ture and stir all together. Grease and flour-dust a cake pan and 
spread this mixture in pan, pulling the dough well out towards the 
outer edges of pan before placing in oven. Bake in a moderate oven 
and when the dough mixture has risen in the pan and about 2/3 
baked, remove from oven and have ready to spread over the top the 
following mixture: 


CHEESE COVERING. 


1 cup cottage cheese 
34 cup sugar 
1 tablespoon flour 
1 egg 


34 teaspoon nutmeg 
Few grains of salt 
34 teaspoon lemon juice 
34 teaspoon grated lemon rind 


Beat egg light and add to cheese. Blend sugar, flour, nutmeg and 
salt together and add, together with lemon juice and rind. If thick 
cheese covering is desired double the ingredients as given. Smooth 
cheese is required for this mixture. Cheese made from heated milk 
is not satisfactory. 

When the cheese mixture is placed on top return to oven and 
allow cake to cook until cheese is set, ordinarily requiring about 15 
to 20 minutes for the process. If possible, bake this in bright tin pan. 


BRAN NUT LOAF. 


2 34 tablespoons butter 
34 cup brown sugar 
1 large egg 
34 cup dark molasses 

1 cup bran 

2 34 cups floor 


2 teaspoons baking powder 
34 teaspoon soda 
1 teaspoon salt 
1 cup sweet or sour milk 
94 cup nut meats 


Cream butter and sugar well together, to which add beaten egg 
and cream again. Next add the dark molasses and bran and mix 
thoroughly. Sift the flour, baking powder, soda and salt together 
and add alternately to cream mixture with sweet milk. Add the 
chopped nut meats and mix all thoroughly, then pour into greased and 
flour-dusted small bread pans and bake. This makes 2 small loaves or 
one large one. Bake slowly for about 1 hour if in one loaf. 


36 



QUICK BREADS MADE WITH BAKING POWDER 


PRUNE BRAN LOAF. 


3 tablespoons butter 
cup sugar 
1 egg (large size) 

1 cup sour milk 
1 cup flour 
1 teaspoon salt 


2 teaspoons baking powder 
% teaspoon soda 
2 cups bran 

% cup soaked, uncooked, 
chopped prunes 


Cream butter and sugar together to which add beaten egg and 
beat until light. Sift flour, salt, baking powder and soda together and 
add to creamed mixture alternately with sour milk. Next add prunes 
and beat for one minute. Bake in greased and flour-dusted loaf pan 
for about 45 minutes. Raisins, currants or other dried fruit may be 
used instead of prunes. 


ONE GRAHAM LOAF. 

1 egg 2 cups graham flour 

cup molasses (dark va- % cup white flour 

riety) 1 teaspoon salt 

1% cups sour milk 1 teaspoon soda 

Beat egg light and combine with molasses and milk. Add the 
graham flour to mixture in unsifted form, then add the flour, salt 
and soda in sifted form. Beat ’til smooth, pour into greased loaf pan 
and bake 1 hour. 

SALLY LUNN. 

2 cups flour 1 whole egg, or 2 yolks 

J4 teaspoon salt % cup sweet milk 

3 tablespoons sugar 4 tablespoons melted butter 

4 teaspoons baking powder 

Sift flour, salt, sugar and baking powder together. Add the 
beaten egg or yolks to the milk and add next. Last add the melted 
shortening. Stir well and bake in buttered shallow pan for about 25 
minutes. Cut in squares and serve hot for breakfast or luncheon for 
bread, or it may be served as cake with fruit sauce. 


SCONES. 

4 tablespoons butter H teaspoon salt 

4 tablespoons sugar 1 egg 

1 % cups flour cup milk 

3 teaspoons baking powder 

Cream butter and sugar together. Sift flour, baking powder and 
salt together. Beat egg light and add to milk. Now add dry ingre¬ 
dients to creamed butter and sugar alternately with the milk and egg. 

— 37 — 



NINE HUNDRED SUCCESSFUL RECIPES 


Stir all together, place on floured board and roll to thickness of *4 
inch, being careful to roll some sugar on the dough, making a sugar- 
crusted top. Cut in fancy shapes and bake in quick oven. When 
browned lightly remove from oven, cool and split. Between each 
scone spread preserves or jam. Also place a dot on top. Serve as 
dessert, or in place of cake. 


? 


— 38 — 





CHAPTER IV 


Muffins. 


PLAIN MUFFINS. 


X 

cup butter 

3 teaspoons baking powder 

X 

cup sugar 

% teaspoon salt 

% 

cup milk 

1 large egg 


1 % cups flour 

Cream butter and sugar thoroughly together. Sift flour, baking 
powder and salt together and add to creamed sugar and butter alter¬ 
nately with the milk. Beat egg light and add last. Bake in greased 
and flour-dusted muffin pans in quick oven. 

WHEAT AND CORN MEAL MUFFINS. 

3 tablespoons shortening 3^ teaspoons baking powder 

cup syrup *4 teaspoon soda 

1 cup sour milk 1 teaspoon salt 

1 cup flour 1 egg 

1 cup cornmeal 

Cream shortening and syrup together, to which add milk. Sift 
flour, corn meal, baking powder, soda and salt together and add to 
liquid mixture and mix thoroughly. Beat egg light and add last, 
beating the mixture a few minutes before placing in greased muffin 
pans for baking. 


RICE MUFFINS. 


1 tablespoon butter 
3 tablespoons sugar 
1 cup boiled rice 

1 egg 


% cup sweet milk 
1 % cups flour 
3 teaspoons baking powder 
% teaspoon salt 


Cream butter and sugar together, to which add beaten egg and 
cream again. Add rice to this, then sweet milk. Sift flour, baking 
powder and salt together and add. Beat mixture and bake in greased 
and flour dusted muffin pans. Bake about 25 minutes. 

— 39 — 






NINE HUNDRED SUCCESSFUL RECITES 


WHOLE WHEAT MUFFINS. 


cup butter and lard mixed 
H cup sugar 
1 egg 

1 cup sour milk 
% cup white flour 


1J4 cups whole wheat flour 
1 teaspoon salt 
M teaspoon soda 
2}4 teaspoon baking powder 
14 cup raisins 


Cream shortening and sugar together, to which add unbeaten 
egg and cream again. Sift flour, salt, soda and baking powder to¬ 
gether and add alternately to creamed mixture with sour milk. Beat 
hard one minute, then add raisins and bake in greased and flour- 
dusted muffin tins. Bake in quick oven, usually from 20 to 25 min¬ 
utes in baking. If sweet milk is used in this recipe, leave out soda 
and use 3y 2 teaspoonfuls baking powder instead of 2y 2 teaspoonfuls. 


BREAD CRUMB MUFFINS. 


2 tablespoons butter 

3 tablespoons sugar 
2 eggs 

2 cups sweet milk 


2 cups fine bread crumbs 
% cup flour 

3^4 teaspoons baking powder 
teaspoon salt 


Blend butter and sugar well together, to which add eggs and 
cream until mixture is light. Next add sweet milk and bread crumbs. 
Sift flour, baking powder and salt together and add last. Beat all 
well together and bake in well greased and flour-dusted muffin pans for 
about 25 minutes in moderate oven. 

EGGLESS FRUIT MUFFINS. 

4 tablespoons butter 4 teaspoons baking powder 

34 cup sugar H cup stoned and chopped 

1J4 cups sweet milk dates 

1 cup unsifted graham flour *4 cup chopped raisins 

1% cups white flour cup chopped citron 

1 teaspoon salt 

Cream the butter and sugar together to which add sweet milk 
and graham flour alternately. Sift flour, salt and baking powder to¬ 
gether and add. Next add dates, piece at a time, so that they will 
not mass together in dough. Flour raisins and citron and add last. 
Bake in muffin pans in moderate oven until done, a longer time being 
necessary on account of fruit. *4 cup of nuts may be added if desired. 


GLUTEN MUFFINS. 

1 egg 2 teaspoons baking powder 

2 cups sweet milk *4 teaspoon salt 

2 cups gluten flour 

Beat egg light, to which add milk. Sift flour, baking powder 
and salt together into mixture. Beat one minute. Bake in slightly 
greased muffin pans. 

— 40 — 



MUFFINS 


GRAHAM MUFFINS. 

2 tablespoons sugar 1 cup sweet milk 

2 tablespoons butter ^ cup white flour 

1 egg 4 teaspoons baking powder 

1*4 cups unsifted graham 94 teaspoon salt 

flour 

Cream sugar and butter together, to which add egg and re- 
cream. Next add graham flour and milk alternately to creamed mix¬ 
ture. Sift flour, baking powder and salt together and add, beating 
mixture all together. Bake in greased and flour-dusted muffin tins in 
quick oven, usually about 20 minutes being required for baking. 


COCOA MUFFINS. 

3 tablespoons butter 
34 cup sugar 
l egg 

J4 cup sweet milk 


94 cup flour 

2 teaspoons baking powder 
94 cup cocoa 
94 teaspoon salt 


Cream butter and sugar together,to which add well beaten egg 
and cream again. Sift flour, baking powder, cocoa and salt to¬ 
gether and add to creamed mixture alternately with sweet milk. Beat 
mixture hard and bake in greased and flour dusted muffin tins in 
quick oven. 

RYE MUFFINS. 


94 cup shortening 
1 tablespoon sugar 
1 egg 

1 cup sweet milk 


94 cup white flour 
94 cup rye flour 
94 teaspoon salt 
2*4 teaspoons baking powder 


Cream shortening, sugar and egg thoroughly together. Sift flour, 
salt and baking powder together and add to creamed mixture, al¬ 
ternately, with sweet milk. Beat mixture and bake in greased and 
flour dusted muffin tins in quick oven. 


POTATO MUFFINS. 


2 tablespoons butter 
2 tablespoons sugar 
1 egg 

1 cup mashed potatoes 


1 cup sweet milk 

2 cups flour 

4 teaspoons baking powder 
94 teaspoon salt 


Cream butter and sugar together, to which add beaten egg and 
re-cream. Next add mashed potatoes and again cream for one minute. 
Sift flour, baking powder and salt together and add to creamed mix¬ 
ture alternately with sweet milk. Stir well and bake in greased and 
flour-dusted muffin pans. Serve hot. Ordinarily, about 25 minutes is 
necessary for muffins to bake. 


41 — 



NINE HUNDRED SUCCESSFUL RECIPES 


PLAIN BRAN MUFFINS. 

3 tablespoons shortening 1 teaspoon salt 

1 tablespoon sugar 4 teaspoons baking powder 

1 large egg 2 cups bran 

1 cup sweet milk Vz cup nuts or raisins if de- 

1 cup flour sired 

Cream butter, sugar and egg together, then sift flour, salt and 
baking powder together and add alternately to creamed mixture with 
sweet milk. Last add the bran and beat one minute. Bake in 
greased and flour-dusted muffin tins. This makes 12 large muffins. 

SOUR MILK PLAIN BRAN MUFFINS. 

Use same recipe as for sweet milk muffins. Change one cup of 
sweet milk to one cup of sour milk. Use 2 teaspoons of baking powder 
and y 2 teaspoon soda instead of 4 teaspoons of baking powder. 


BRAN MUFFINS FOR LUNCHEON. 


4 tablespoons shortening 
% cup sugar 
1 egg 

1 cup sweet milk 
% cup white flour 
3 teaspoons baking powder 


% teaspoon cinnamon 
1 teaspoon salt 
34 teaspoon nutmeg 
3 £ cup chopped nuts 
1% cups bran 


Cream shortening and sugar together, to which add egg and re¬ 
cream. Next add sweet milk, white flour, baking powder, cinnamon, 
salt and nutmeg, sifted together, and add, mixing well. Last add nuts 
and bran. Bake in greased muffin tins. 


POP OVERS. 


1 cup flour 2 eggs 

34 teaspoon salt 1 teaspoon melted butter 

1 cup sweet milk 

Sift flour and salt together. Add one-half the milk and beat 
until smooth. Add remaining half of milk, well-beaten eggs and 
melted butter and beat for about 5 minutes. Dover egg beater may 
be used for this purpose. Pour dough in greased muffin pans and 
place in hot oven for first 8 to 10 minutes, then decrease heat and 
bake slowly for remaining baking period. Twenty-five to thirty-five 
minutes are required for pop overs if well baked. 

SWISS FLAKES. 

1 large egg % cup flour 

34 teaspoon salt 

Beat egg light, to which add flour and salt. Make into smooth 
stiff dough. Roll on floured board as thin as paper and cut in fancy 

— 42 — 



MUFFINS 


shapes. Drop in deep fat and fry to a light brown. Dredge generous¬ 
ly with powdered sugar and serve hot or cold. Fat must be heated 
as for doughnuts. 

CORN MEAL WAFERS 

cup cornmeal 2 tablespoons butter 

X A cup flour 1 egg 

M teaspoon salt 


Sift cornmeal, flour and salt together. Cut butter into ingre¬ 
dients. Beat egg very light and add. Roll on floured board as thin 
as possible. Cut in shapes and bake very slowly until browned 
lightly. Two tablespoons of sugar may be added if desired. 

CHEESE STRAWS. 


1 cup flour 

M teaspoon baking powder 
% teaspoon salt 
3 tablespoons butter 
1 cup grated tasty cheese, or 


cheese that comes in tinfoil 
with snappy flavor 
4 tablespoons ice water 
Dash of cayenne pepper 


Sift flour, baking powder and salt together. Cut the butter well 
through the flour, then add cheese and have all well blended. Next 
add ice water and dash of cayenne pepper. Thoroughly mix, then 
roll on floured board as thin as can be handled. With knife or 
pastry crimper cut dough in strips about 5 inches long and the width 
of a lead pencil. Bake on slightly greased biscuit sheets, being care¬ 
ful to bake in moderate oven. Care should be taken to keep straws 
from becoming too brown. This makes about 125 straws. One-half 
recipe may be used for small family. These straws are good served 
with a salad course. 


— 43 — 



CHAPTER V 


Waffles and Batter Cakes 


SUGGESTIONS ON WAFFLE AND BATTER CAKE MAKING. 

Good batter cakes, or waffles, require eggs and milk. Satis¬ 
factory cakes may be made by using water if a small amount of sugar 
and melted butter is added to the batter. To each cupful of water 
allow 1 teaspoonful of sugar and 1 or 2 teaspoonfuls of melted butter. 

Rich milk is not a necessity for the making of cakes. Milk, with 
cream removed, is quite satisfactory. If sour milk is to be used, 
much better results will follow if milk is not too old. When sour 
milk has reached the separated stage, the curd drawing to the top 
of whey, it is not so satisfactory, but if it is to be used it should be 
poured into a mason jar and shaken until it has the appearance of 
buttermilk, or the milk may be run through a sieve. This cuts the 
curd and puts it in a smooth condition. More soda should be used 
to neutralize the acid when milk has reached this stage. 

Eggs should be beaten very light for cakes and they may be 
added to batter in two processes, i. e., yolks beaten separately and 
combined with ingredients, whites beaten separately and added after 
all the batter is mixed and in smooth condition. Waffles are better 
where eggs are added separately. Good waffles require 1 egg to each 
cup of milk. Less eggs may be used, however, with very good results. 
When either cakes or waffles are to be served it is generally supposed 
that they furnish the greater part of the meal, so in using a generous 
number of eggs the nourishment is furnished and other articles of food 
may be omitted. 

Cakes are made indigestible by the way they are baked. Where 
it is possible, use a soapstone or aluminum griddle. No grease is 
necessary when using either, thus making the cake lighter and more 
digestible. Where an ordinary griddle is used, use as little grease 
as possible to prevent the cakes from sticking. Take a clean piece of 
cloth and tie on the end of kitchen fork. Saturate cloth with grease 
and rub it over griddle each time before baking a cake. A small 
amount of salt tied in a cloth and rubbed over the griddle also 
prevents cakes from sticking. Cakes should be turned only one time 
while baking. Allow the cake to remain on one side long enough to 

— 44 — 






WAFFLES AND BATTER OAKES 


cook half through, then turn and cook on the other side. To turn 
cakes more than one time toughens and prevents lightness. 

Batter for waffles and cakes should be stiff enough to hold up and 
keep cakes from sinking after they are baked. If measurements are 
followed closely, in these recipes, there should be no difficulty in hav¬ 
ing dough mixture of proper consistency. Liquid should be level 
with the top edges of cup. Flour should be placed in cup in unpacked 
form, scraping it off perfectly level. Careless measuring may make 
the batter too thin or too thick. If the batter should seem too stiff, 
a few spoonfuls of extra liquid may be added, or if the batter seems 
a little thin more flour may be added. Waffle batter should be stiffer 
than cake batter. 


WATER BATTER CAKES. 

1 egg 

1 cup water 
1*4 cups flour 
34 teaspoon salt 

Beat egg light, to which add water. Sift flour, salt, sugar and 
baking powder together and add next. Melt butter and add, beat¬ 
ing mixture hard for one minute. Bake on soapstone griddle or on 
slightly greased ordinary griddle. 

CANNED CORN BATTER CAKES. 

1 egg 1 tablespoon sugar 

cup sweet milk 34 teaspoon salt 

1 cup canned corn 214 teaspoons baking powder 

1 cup flour 

Beat egg light, to which add milk and corn. Sift flour, sugar, 
salt and baking powder together and add to mixture. Beat hard one 
minute. Fry on sparingly greased griddle to golden brown. If corn 
is juicy, one cup of flour usually makes mixture just stiff enough. If 
corn is dry and not milky, it may be necessary to use a little less than 
1 cup of flour. 

WHOLE WHEAT BATTER CAKES. 

1 egg 1 teaspoon soda 

234 cups sour milk 2 teaspoons baking powder 

2 cups whole wheat flour 1 teaspoon salt 

% cup white flour 

Beat egg light, to which add sour milk. Sift flour, soda, baking 
powder and salt together and add, beating hard for one minute. Sour 
milk batter cake dough sometimes seems a little stiff, but better results 
will follow with a thicker batter. Bake on soapstone griddle or on 
ordinary griddle, very sparingly greased. 

— 45 — 


1 tablespoon sugar 

234 teaspoons baking powder 

2 teaspoons melted butter 



NINE HUNDRED SUCCESSFUL RECIPES 


SOUR MILK BATTER CAKES. 


1 egg 

234 cups sour milk 

2 34 cups flour 


2J4 teaspoons baking powder 
94 teaspoons soda 
1 teaspoon salt 


Beat egg light, to which add sour milk. Sift flour, baking powder, 
soda and salt together into the liquid and beat hard for one minute. 
Bake on soapstone griddle or on ordinary griddle, sparingly greased. 
If dough seems thin a few sprinkles of additional flour may be added. 


CORNMEAL CAKES. 


1 egg 

2 cups sour milk 

194 cups cornmeal 
34 cup flour 


34 teaspoon salt 

1 tablespoon sugar 
34 teaspoon soda 

2 teaspoons baking powder 


Beat egg until light, to which add the sour mftk. Sift cornmeal, 
flour, sugar, soda, baking powder and salt together and add to the v 
mixture. Beat hard for a minute and then bake on griddle. If 
sweet milk is used in this recipe, leave out the soda and add 4 tea¬ 
spoonfuls baking powder instead. 

DARK MOLASSES CAKES. 


1 egg 

34 cup dark molasses 
34 cup sour milk 
134 cups flour 


1 teaspoon baking powder 
34 teaspoon soda 
34 teaspoon salt 


Beat egg light, to which add molasses and sour milk. Sift flour, 
baking powder, soda and salt together and add, beating all well to¬ 
gether. Bake on griddle sparingly greased. Do not have griddle 
very hot, as these cakes burn quicker than other cakes. 

BUCKWHEAT GRIDDLE CAKES. 


134 cups buckwheat flour 
94 cup flour 

3 teaspoons baking powder 


34 teaspoon salt 

Sweet milk to make thin batter 

1 egg 


Sift flour, baking powder and salt together. Add enough sweet 
milk to make smooth thin batter. Add the well-beaten egg last. Bake 
on soapstone griddle or if ordinary griddle is used grease very spar¬ 
ingly. 

RAISED BUCKWHEAT CAKES. 


2 cups lukewarm water 
1 cup scalded sweet milk 

1 cake compressed yeast 

2 tablespoons sugar 


2 cups buckwheat flour 
1 cup flour 
1 teaspoon salt 


Dissolve yeast in water and milk, to which add sugar. Add flour 
and salt gradually to liquid, beating all together, being careful to 

— 46 — 



WAFFLES AND BATTER OAKES 


have mixture free from lumps. Cover and set aside in some warm 
place to rise, usually about l 1 /^ hours being required. If this is to 
stand overnight use one-half cake yeast, and do not keep mixture 
too warm. If mixture seems to be too stiff when frying, add a few 
tablespoonfuls of water extra. 

RICE GRIDDLE CAKES. 

1 egg 1 tablespoon sugar 

1 cup sweet milk 3 teaspoons baking powder 

1 cup cooked rice *4 teaspoon salt 

About 1 cup flour 

Beat egg light, to which add sweet milk. Add cooked rice and 
stir together. Sift in enough flour gradually to make a batter. Blend 
sugar, baking powder and salt together and add last. Beat one min¬ 
ute. Bake on griddle sparingly greased. 

ROLLED OATS CAKES. 

1 egg *4 cup flour 

1 cup sweet milk 2 teaspoons baking powder 

1 cup cooked rolled oats H teaspoon salt 

Beat egg light to which add sweet milk and rolled oats. Sift 
flour, baking powder and salt together and add, mixing ingrediehts 
well together. Fry on greased griddle and serve hot like other batter 
cakes. Left over rolled oats are used for these cakes. 


RYE BATTER CAKES. 

2 eggs 1 tablespoon sugar 

2 cups sweet milk 1 teaspoon salt 

2 cups rye flour (scant) 3% teaspoons baking powder 

J4 cup white flour 

Beat eggs light, to which add milk. Sift flour, sugar, salt and 
baking powder together and add, beating hard. Bake on griddle 
sparingly greased. 

BREAD CRUMB BATTER CAKES. 

1 egg % teaspoon salt 

2 cups sweet milk 1 teaspoon sugar 

1U cups bread crumbs 4 teaspoons baking powder 

1 cup flour 

Beat egg light and add to the milk. Next add the bread crumbs. 
Sift flour, salt, sugar and baking powder together and add. Beat 
all together. Bake on soapstone griddle, or if ordinary griddle is 
used, grease only slightly. If batter gets too stiff, add a little extra 
milk. 


— 47 — 




NINE HUNDRED SUCCESSFUL RECIPES 


RAW POTATO CAKES. 

2 cups grated raw potatoes 1M cups flour 

2 eggs 2 teaspoons salt 

*4 cup sweet milk 3 teaspoons baking powder 

Grate potato and place in bowl with the well-beaten eggs. Add 
to this the sweet milk, flour, salt and baking powder. Beat well and 
fry as batter cakes on griddle. Serve hot as all batter cakes are 
served. More grease should be used for frying potato cakes. 

CREAM BATTER CAKES. 

1 egg 3J4 teaspoons baking powder 

1J4 cups rich sweet milk teaspoon salt 

2 cups flour 1 teaspoon sugar 

Beat egg until very light to which add milk. Sift flour, baking 
powder, salt and sugar together and add, beating all together until 
smooth. Bake on griddle with very little grease. If possible use 
soapstone griddle and no grease will be needed. This amount of 
dough will serve three persons. Turn cakes only one time. Allow 
them to remain on one side long enough to cook half through, then 
turn. If at any time dough mixture should seem the least bit stiff, 
a spoonful or two more liquid may be added, or if too thin, a few 
sprinkles of flour may be added. 

SWEET MILK BATTER CAKES. 

2 eggs 5 34 teaspoons baking powder 

2 cups sweet milk *4 teaspoon salt 

2 % cups flour 

Beat eggs light, to which add sweet milk. Sift flour, baking 
powder and salt together and add. Beat ’til smooth. Cook on soap¬ 
stone griddle or on ordinary griddle with as little grease as possible. 

GERMAN RAW POTATO CAKES. 

6 large raw peeled potatoes 1*4 teaspoons salt 

3 eggs 

Grate the potatoes and drain. Beat the eggs very light, adding 
the salt to the eggs during the whipping process. Now combine the 
potato and egg, being careful not to beat at this time. Simply stir 
carefully to have well mixed. Fry on well-greased griddle. Serve hot. 

OVERNIGHT YEAST BATTER CAKES. 

2 eggs 1 tablespoon sugar 

3 cups scalded sweet milk 2 teaspoons salt 

1 cake compressed yeast 4*4 cups flour 

Beat eggs light first. Cool milk to lukewarm point and into same 
dissolve yeast. Now combine eggs, milk, yeast, sugar, salt and flour. 

— 48 — 




WAFFLES AND BATTER CAKES 


Beat hard for about 2 minutes, then set aside in warm place over¬ 
night. It is best to mix batter about 10 P. M., always keeping batter 
in large enough receptacle to allow it to rise without running over. 
In the morning stir just a little, but do not beat. Bake on griddle 
as all batter cakes are cooked. If some of the dough is left over it 
may be used for following morning by adding the above ingredients, 
omitting the yeast and giving same overnight treatment. 

SOUR MILK BRAN BATTER CAKES. 

1 large egg % teaspoon soda 

1% cups sour milk % teaspoon salt 

1% cups flour 1 teaspoon sugar 

2 teaspoons baking powder *4 cup bran 

Beat egg light, to which add milk. Sift flour, baking powder, 
soda, salt and sugar together and add. Next add bran and beat until 
well mixed. Bake on slightly greased griddle. 

SWEET MILK BRAN BATTER CAKES. 

Make the same as above for sour milk cakes, only leave out the 
soda. Instead of 1*4 cups of sour milk, use l 1 /^ cups sweet milk and 
use 4 teaspoons of baking powder. 

SUGAR SYRUP FOR BATTER CAKES AND WAFFLES. 

1 cup granulated sugar Few grains salt 

% cup water % teaspoon maple flavoring 

*4 cup white corn syrup 

Place sugar and water on stove and allow it to boil hard for 
4 minutes after it starts to boil. Remove from fire and add com 
syrup and salt. Stir well and cool. If maple flavor is desired, add 
from Y 2 to 1 teaspoonful after syrup is cooled. The maple flavor 
varies in strength so it is better to add the amount to suit individual 
taste. By adding corn syrup to sugar syrup there is no danger of 
syrup returning to a sugar consistency. 

Brown sugar syrup is made in the same way. This makes only a 
small amount. Double or triple the recipe if large amount is desired. 
If recipe is doubled, boil the sugar and water 5 minutes. If recipe 
is tripled, boil the sugar and water 6 minutes. 


SOUR MILK WAFFLES. 


3 eggs 

3 cups sour milk 
3 % cups flour 
1 tablespoon sugar 


4 teaspoons baking powder 
1 teaspoon soda 

1 teaspoon salt 

2 tablespoons melted butter 


Beat eggs light, to which add sour milk. Sift flour, sugar, baking 
powder, soda and salt together and add to milk and eggs, together 

— 49 — 



NINE HUNDRED SUCCESSFUL RECIPES 


with melted butter. Bake on well-greased waffle iron. Yolks and 
whites may be beaten separately, whites being folded in at last mixing. 

SWEET MILK WAFFLES FOR FOUR. 

3 eggs 1 teaspoon salt 

3 cups sweet milk 1 tablespoon sugar 

3% cups flour 2 tablespoons melted butter 

6 teaspoons baking powder 

Beat egg yolks light, to which add sweet milk. Sift flour, baking 
powder, salt and sugar together and add, beating mixture hard for 
one minute. Add melted butter and mix well, then add stiffly beaten 
egg whites. Bake on well-greased waffle iron. If waffle dough is not 
stiff enough the waffles will sink after they come from irons. 

FRENCH WAFFLES. 

% cup butter % teaspoon salt 

% cup sugar 1 cake compressed yeast 

4 eggs 2 cups sweet milk 

3% cups flour 

Cream butter and sugar, to which add egg yolks and beat hard. 
Dissolve yeast in sweet milk and add to creamed mixture alternately 
with flour. Add salt. Beat egg whites light and fold in at last. Have 
the milk and flour lukewarm. Set the batter aside for three hours 
until it becomes light, then bake on greased waffle iron. 

CORN COB SYRUP. 

Select full-sized red corn cobs and pack in kettle, standing on end 
and fitting them in closely. Pour cold water over cobs, seeing that the 
cobs are completely submerged. Boil the cobs slowly for one and one- 
half hours, at all times having the cobs under water. This necessitates 
the addition of boiling water at intervals. When boiled, remove cobs 
from the water and strain liquid through cloth. To each cupful of the 
liquid add 2/3 cup of light sea sugar. Boil the sugar and water to¬ 
gether until its shows a syrup consistency. If 5 cups of cob water 
is used to the amount of sugar necessary, about # or 10 minutes is re¬ 
quired for boiling. When done remove from fire. Now for each cup 
of cob water that has been used, *4 cup of white corn syrup should be 
added. This makes a delicious syrup. 


— 50 — 



CHAPTER VI 


Gake 


SUGGESTIONS ON CAKE BAKING. 

Good cakes require accurate and careful measurements, combined 
with first-class materials. 

Each housewife should first see that she possesses measuring cups 
of one-half pint size. Many measuring cups hold from two to three 
tablespoonfuls more than one-half pint. If in doubt about the size 
of the cup, secure the druggist’s graduate glass, which is always to 
be relied upon. An accurate size tablespoon and teaspoon must be 
used in spoon measurements. A set of 5 spoons on a ring may be 
bought, which is reliable, and are in measures as follows: Tablespoon, 
dessertspoon, teaspoon, half teaspoon and one-fourth teaspoon. 

All utensils and cake pans used in cake baking should be selected 
with care, much labor and time being saved by the purchasing of 
simple little devices at a small cost. In the selecting of pans for the 
baking of cakes, use judgment always in the size of cakes usually 
wanted. Do not place a small amount of dough in a large pan and 
do not place a large mixture in a small pan. Aluminum, tin and 
glass pans are all excellent for cake baking, each kind having its in¬ 
dividual good points. Do not use granite pans for cake baking. Pans 
with adjustable sides and bottoms are good so long as the parts do 
not become bent and warped. Using the one-piece pans and follow¬ 
ing instructions carefully, for the proper preparation of pans, there 
should be no difficulty in removing cakes from pans after they are 
baked. Two earthen or enamel rounded-bottom bowls should be in 
each kitchen for the mixing of cakes. Dough can be more thoroughly 
mixed in such bowls. When dough is properly mixed, there should 
be no danger of making a cake fall, if all the dough is scraped from 
the bowl into the baking pan. It may be a good rule, however, to re¬ 
member and place the last scrapings from the bowl at the outer edge 
of cake pan. 

Before beginning to bake a cake, be sure that you have the recipe 
plainly before you, and that no mistake may be made in ingredients 
used. Select then the materials called for and have them assembled in 
proper order, that no part of the cake will be neglected in the prepara¬ 
tion. Egg whites should not be started in motion until they are ready 

— 51 — 






NINE HUNDRED SUCCESSFUL RECIPES 


to be used immediately after being whipped. Egg yolks may be 
beaten and allowed to stand for a short time with less harm to the 
mixture. In sifting flour and baking powder together, use paper 
napkins, or clean pieces of paper for the transferring of the ingre¬ 
dients back and forth. Select a wire paddle egg beater for the beat¬ 
ing of egg whites. The object is to incorporate as much air as pos¬ 
sible into the egg whites through the whipping process, the long 
stroke being the better method, many persons using a large platter on 
which to beat egg whites in order to do this. The Dover or crank 
wheel egg beater is excellent for egg yolks and for the whipping of 
cream, but not for egg whites where eggs are to be used in cakes. 
Eggs should be of normal size, cold and fresh for best results. 

In all recipes calling for sugar, unless otherwise specified, it means 
granulated sugar. Granulated sugar is to be sifted one time. Brown 
sugar must be sifted before using or the lumps will cause cake to 
be coarse in texture. The finer the granulated sugar, the finer the 
texture of the cake. Sifting removes all lumps and foreign sub¬ 
stances. When making butter cakes the flour and baking powder 
should be sifted together three times. Angel food, sunshine and cakes 
without butter usually require five siftings. 

In cold weather much difficulty is experienced in creaming butter 
and sugar together quickly. It is not satisfactory to warm butter over 
heat, and it is usually a cake failure where an attempt is made to warm 
butter and sugar after it is in combined form. Much labor and time 
may be saved if the hot water method is strictly adhered to, viz., 
first cream butter by itself, and if it does not soften quickly add a 
tablespoonful of boiling water to the proportion of one-half cup of 
butter. This adds both heat and moisture, thus softening the butter 
immediately. If the butter softens and remains separated from the 
hot water, pour it off and this amount will not have to be accounted 
for in final liquid measurements. Then after the butter and sugar are 
combined, if the mixture does not cream quickly, add more boiling 
water in proportion to the amount of butter used, say for the half¬ 
cup of butter add another one or two tablespoonfuls. From the mois¬ 
ture standpoint this adds to the cake an additional two or three table¬ 
spoonfuls and this should be deducted from the liquid allowance as 
given in cake. 

There is another rule to be remembered in the making of 
butter cakes. Before any liquid is added to the creamed butter 
and sugar, always add some of the sifted flour and baking powder 
to the creamed mixture and cream well together. This binds the 
creamed mixture together and avoids making the common mistake of 
creaming the butter and sugar, then adding the liquid and stirring, 
causing the butter and sugar to separate. 

To properly prepare pans in which cakes are baked, first see that 
the pans are clean and dry, then grease thoroughly with lard or lard 
substitute and flour-dust. If pans are greased with butter, the salt in 
the butter seems to have a tendency towards making the cake stick. 
When butter is used for greasing, the cakes will burn quicker on the 


— 52 



CAKE 


sides and bottom than when lard is used. All butter cakes should be 
baked in greased and flour-dusted pans. Cakes not containing butter 
should be baked in clean, dry, ungreased pans. 

In placing a butter cake dough mixture in the pan for baking, 
first see that the pan is properly prepared. Place the dough in the 
pan, then jolt it down one time hard on a smooth surface. Take 
either a spoon or plate scraper, and draw the dough toward the outer 
edges of the pan, leaving the center of the pan more sparingly cov¬ 
ered. This causes the cake to bake more evenly and keeps it from ris¬ 
ing higher in the center. Layer cakes should come from the oven 
about level and free from cracks on top. Loaf cakes often crack on 
top and are excellent, too. If layer cakes crack on top it is usually 
from one or two causes—either too hot an oven or too stiff a dough 
mixture. 

Cakes may be mixed properly, ingredients measured accurately 
and then all efforts will have been failures, if care and attention is 
not given the oven. There are many instructions given on the way 
to bake cakes, and how the oven should be, from a temperature stand¬ 
point. The main point to be remembered is a fine textured, soft cake 
in the finished product. Cakes baked in a gradually rising tempera¬ 
ture are usually much finer in texture, therefore, it is quite neces¬ 
sary to have the oven on low heat when cakes are placed in oven, see¬ 
ing that they rise slowly with the rising of the heat. If cakes are 
allowed to crust over on top too quickly this retards further rising of 
the dough and a heavy cake will be the result. When it is possible 
to do so, keep all thick cakes covered during the first three-fourths 
of the baking period. Especially should this rule apply to loaf 
cakes. When cake pans have the projecting stems, simply place a 
large lid over the top of the stems and keep it over the cake until the 
beginning of last quarter of baking period. When pans have no stems, 
lay a lid on the grate directly over the cake. This keeps the heat from 
coming down on top of cake and crusting it before time. Where gas 
or any easily regulated heat is used there should be no difficulty in 
the baking of articles perfectly, because the heat may be lowered or 
raised as the condition may necessitate. 

Oven doors may be opened at any time while baking angel food 
or butter cakes. If, during the baking, the oven becomes too hot, 
throw oven door wide open and allow the cold air to rush in quickly, 
closing the door carefully again. When using wood or coal, so ar¬ 
range the fuel in the firebox that it will not be necessary to replenish 
it during baking period. Bake on a dying heat, rather than on an in¬ 
creasing heat. It is necessary for each housewife to learn her stove 
and how to regulate the heat in the oven. For that reason, it is diffi¬ 
cult to give instructions for a cake to be baked a given length of time 
without knowing what kind of an oven and oven temperature the in¬ 
dividual may have. 

Oven temperature may be divided into three classes, viz., slow 
oven, moderate oven and hot oven. A slow oven would suggest a tem- 


53 — 



NINE HUNDRED SUCCESSFUL RECIPES 


perature between 250° and 350° Fht. A moderate oven 350° Fht. to 
420°. A hot oven 420° Fht. to 550°. These temperatures relate to the 
use of gas stoves especially, but may be followed where other similar 
heat is used. In the using of coal range oven subtract 85° from these 
above figures. When baking a cake divide the given length of time 
the article is to be baked in fourths. In the first quarter of the time 
the dough should just be rising in the pan. Second quarter the dough 
should show a slight tint of brown. Third quarter cake should have 
risen to full expansion. Fourth quarter the cake should be a deeper 
brown, showing a slight shrinking from the pan, indicating the cake 
is done. Do not test a cake by using a straw or toothpick, unless 
you have had enough experience to know how soon this test should 
be made. It is much safer and better to touch the top of the cake, 
towards the center, with the finger tip, and if the pressure leaves a 
dent the cake is not done; if pressure dent rebounds or springs back 
it is a sure sign the cake can be removed from oven with safety.' 
After cakes are baked they should be allowed to cool to lukewarm in 
the pans. It is better to allow them to cool naturally and slowly than 
to resort to artificial means for hurrying the process. Taking a cake 
from the oven and placing it where the wind strikes it or in front of a 
fan causes the cake to sink and lose lightness. Butter cakes should 
remain upright in the pans on the cooling rack until cold. This allows 
the air to circulate over and under the cake pan. All cakes contain¬ 
ing no butter should remain in the pans inverted until perfectly cold. 
If pan does not have projecting stems, the pan must be supported in 
such a way as to allow air to circulate under the pan. Angel food, 
sponge and sunshine cakes must be helped from the pans. This is ac¬ 
complished by running a spatula around the sides of the pan first, then 
loosening the tube from the center of cake. This done, invert the 
pan, giving it two hard jolts on a table and the cake falls out. If 
angel food, sponge or sunshine cakes drop out of pans without help, 
it means the cake was not baked long enough and usually means a 
failure. 

The proper place to keep a cake, after baked and cold, is under a 
crock in a cool place. Place a piece of peeled raw potato under the 
crock with the cake. This keeps the cake moist indefinitely. Do not 
keep cakes in the refrigerator. 

Much care and attention should be given the selection of flour and 
baking powder for cake baking and all pastry. Much has been said 
regarding the use of soft wheat" flour in preference to hard winter 
wheat flour for all kinds of pastry, biscuits and cakes. It is gen¬ 
erally known that the inexperienced baker, not having been properly 
instructed along these lines, will show better results in using soft 
wheat flour for the above mentioned articles. Where a high grade 
hard winter wheat flour is to be used in all pastry work, with the 
thought in mind that less flour is to be used and with careful instruc¬ 
tions as given in this book regarding the use of the same, the results 
are equally good, if not better. 

After accomplishing the art of having baked a fine textured cake 

— 54 — 



CAKE 


from hard wheat flour, it not only has a better flavor, but it retains its 
moist condition longer. In the making of all yeast products, hard 
winter wheat flour is far superior to the soft wheat flour. Then when 
the art of fine cake and pastry making is accomplished from the use 
of hard wheat flour the housewife is only required to keep one kind 
of flour in the pantry, which, to the average woman, seems to be 
pleasing. 

In selecting a baking powder, select a powder of known quality. 
The phosphate baking powders of high grade quality, properly used, 
give better results for all kinds of baking and at the same time can 
be purchased usually at about half the price of a high grade cream of 
tartar powder. Excellent results can be obtained by the use of either, 
however, and this choice is usually to be decided by the baker. In 
these cake recipes, a high grade cream of tartar powder and a high 
grade hard winter wheat flour were used. 


WHITE LOAF CAKE. 


*4 cup white butter 

1 cup fine granulated sugar 
% cup milk or water 

2 cups flour 

3J4 teaspoons baking powder 


Pinch of salt 
1 to 2 teaspoons extract 
Whites of 5 small eggs or 4 
large ones 


Cream butter till soft, then combine with sugar, and cream until 
mixture is light and frothy, if necessary adding a tablespoon or two 
of boiling water to butter and sugar to hasten creaming. Sift flour, 
baking powder and salt together 3 times and add 5 tablespoonfuls 
of these dry ingredients to creamed mixture and cream all well to¬ 
gether again. Next add milk or water to creamed mixture alternately 
with remaining dry ingredients. Add extract and beat hard for 2 
minutes, then carefully fold in the stiffly beaten egg whites. Do not 
beat mixture after egg whites are folded in. Bake in greased and 
flour-dusted loaf pan. Start the cake in slow oven, bringing heat 
up gradually with the rising of cake. Keep, cake covered for first 
three-fourths of baking period. See cake instructions. 


WHITE FRUIT CAKE. 


114 cups sugar 
14 cup butter 
2% cups flour 
4 teaspoons baking powder 
teaspoon salt 
1 cup cold water 
1 teaspoon almond or pistachio 
flavoring 


% cup chopped nuts 
1 cup yellow Sultana raisins 
1 cup finely chopped candied 
pineapple 

Mt cup finely chopped candied 
cherries 

J4 cup finely chopped citron 
4 egg whites 


Cream sugar and butter together until light and frothy, if neces¬ 
sary adding 1 or 2 tablespoonfuls of boiling water to mixture to assist 
in the process. Sift flour, baking powder and salt together three times. 

— 55 — 



NINE HUNDRED SUCCESSFUL RECIPES 


Add 5 tablespoons of the flour mixture to the butter and sugar and 
cream again. Now take remaining dry ingredients and add to creamed 
mixture alternately with the 1 cup of cold water, beating the mixture 
hard after all ingredients are combined. Next add chopped nuts, 
floured raisins, floured pineapple, floured citron and floured cherries. 
Mix all well together. Add the extract, then fold in the stiffly beaten 
egg whites. Do not beat mixture after egg whites are folded in. Bake 
in well greased and flour-dusted loaf cake pan. This cake requires a 
moderate oven to begin, allowing the cake to rise gradually, baking 
for about one hour. y% cup of candied peaches and 1/3 cup of candied 
apricots may be chopped, floured and added when they are obtainable. 


HARD TIME CAKE. 


1 cup water 
1 cup brown sugar 
1 cup seeded raisins 
% cup lard 


1 teaspoon nutmeg 
1 teaspoon cinnamon 
Vt teaspoon salt 
Vz teaspoon cloves 


Boil these ingredients together 2 minutes. Remove from fire and 
let stand till cold. To this cold mixture then add 2 y 2 scant cups of 
flour, 1 teaspoon soda and 2 teaspoons baking powder, all sifted to¬ 
gether. Bake in loaf in moderate oven for about 1 hour. One-fourth 
cup finely chopped citron and one-half cup finely chopped nuts makes 
a more delicious cake but adds to the expense. 


GOLD CAKE. 


Vz cup butter 
1 Vi cups sugar 
8 egg yolks 
1 cup cold water 


2 Vt cups flour 
4 teaspoons baking powder 
Vt teaspoon salt 
2 teaspoons extract 


Cream sugar and butter until mixture is soft and frothy, then 
add egg yolks and cream again, long enough to have a very light mix¬ 
ture. Sift flour, baking powder and salt together three times. Add 5 
tablespoonfuls of the dry ingredients to creamed mixture and beat all 
together one minute. Now take remaining dry ingredients and add to 
creamed mixture alternately with cold water. Add extract, beat hard 
one minute then bake in greased and flour-dusted loaf pan. 


ORANGE CAKE. 

% cup butter 6 egg yolks 

1 cup sugar 1 Vt cups flour (full measure) 

Grated rind of 1 orange Pinch of salt 

Vt cup orange juice 3 teaspoons baking powder 

Cream butter and sugar thoroughly, to which add egg yolk and 
re-cream. Grate the orange rind very carefully, using only the outer 
oil cells. Add the grated rind to creamed mixture. Sift flour, salt 

— 56 — 



CAKE 


and baking powder together 3 times, taking 3 tablespoonfuls and 
adding to the creamed sugar, butter and egg mixture. Cream this 
well, then add remaining flour and baking powder to creamed mixture 
alternately with the orange juice. Beat this mixture hard before 
placing in pans for baking. Bake in two layers and fill with orange 
cream filling or cold icing made with orange juice. See orange frost¬ 
ing or 6X cold icing. 


APPLE SAUCE CAKE. 

}4 cup butter 
% cup sugar 
1 egg 

1 cup apple sauce 
1 % cups flour 
teaspoon soda 

Cream butter and sugar well together. Add the beaten egg and re¬ 
cream. Sift flour, soda, cinnamon, nutmeg or mace, baking powder 
and salt together three times and add alternately to creamed mixture 
with apple sauce. Beat mixture hard for one minute, then add floured 
raisins. Bake in loaf in moderate oven. Apple sauce must be smooth 
and not too stiff. Sauce is better where apples are run through a 
sieve. 


}4 teaspoon cinnamon 
*4 teaspoon mace or nutmeg 
1*4 teaspoons baking powder 
Pinch of salt 
*4 cup raisins 


APPLE MERINGUE CAKE. 

3 tablespoons butter 1J4 cups flour 

H cup sugar % teaspoon salt 

2 eggs (whites for meringue) % teaspoon nutmeg 

*4 cup sweet milk 2 teaspoons baking powder 

Cream butter and sugar thoroughly, to which add egg yolks and 
re-cream. Sift flour, salt, nutmeg and baking powder together. Place 
3 tablespoonfuls of the sifted ingredients in creamed mixture and 
cream well. Next add milk and remaining dry ingredients alternately 
to creamed mixture. Beat hard for 3 minutes. Place in greased and 
flour-dusted shallow pan and bake in moderate oven until nearly done. 
Remove from oven and spread the meringue over top and return to 
oven to bake for about 15 minutes. 

“MERINGUE.” 

1 large tart apple 2 egg whites 

*4 teaspoon cinnamon * % teaspoon cream of tartar 

% tablespoon flour 4 tablespoons sugar 

Peel and grate the apple. Beat egg whites light, to which add 
cream of tartar and sugar blended together. Blend the cinnamon and 
flour and mix with grated apple. Now combine the egg mixture with 
the apple mixture and spread on cake. 

— 57 — 



NINE HUNDRED SUCCESSFUL RECIPES 


HONEY CAKE. 

1 cup strained honey 16 teaspoon salt 

14 cup butter 14 cup sour milk 

3 cups flour 1 teaspoon vanilla 

3 teaspoons baking powder 1 egg 

14 teaspoon soda 

Cream honey and butter together. Sift flour, baking powder, 
soda and salt together three times. Add the dry sifted ingredients 
to the honey and butter mixture alternately with the sour milk, beat 
the mixture hard, then fold in the well beaten egg and vanilla. Bake 
in two layers and put together with following mixture: 

14 cup strained honey 14 cup chopped dates 

1 tablespoon flour 14 cup chopped nuts 

1 tablespoon butter 

Place honey in small saucepan. Cream butter and flour together 
and add. Boil 2 minutes. Remove from fire and add dates and nuts. 
Cool until lukewarm and then spread between the layers. 


SOUR MILK SPICE CAKE. 


14 cup butter 
1 cup sugar 
1 egg 

14 cup sorghum molasses 

1 cup sour milk 
94 teaspoon soda 

2 teaspoons baking powder 


1 teaspoon cinnamon 

1 teaspoon nutmeg 
14 teaspoon cloves 
14 teaspoon allspice 
14 teaspoon ginger 

2 94 cups flour 
14 cup raisins 


Cream butter and sugar, to which add well beaten egg and cream 
again. Next add sorghum and stir all well together. Sift flour and 
dry ingredients together three times and add to mixture alternately 
with sour milk. Beat hard 2 minutes, then add raisins, floured with 
additional flour. Bake in greased and flour-dusted pans. 


SOUR MILK GINGER CAKE. 

t4 cup butter 14 teaspoon soda 

cup sugar 1 teaspoon baking powder 

1 egg 1 % cups flour 

14 cup sorghum or New 1 teaspoon ginger 

Orlean molasses 1 teaspoon salt 

14 cup sour milk 

Cream butter and sugar together, to which add beaten egg and 
sorghum and cream until smooth. Sift soda, baking powder, flour, 
ginger and salt together and add to creamed mixture alternately with 

— 58 — 



CAKE 


sour milk. Beat hard for two minutes. Place in greased and flour- 
dusted pan and bake in moderate oven. Sugar and cinnamon may be 
sprinkled over top of dough before placing in oven. This dough may 
be baked in 2 layers and set together with any desired icing—white 
being preferable. 


DEVIL’S FOOD CAKE. 

% cup grated bitter chocolate J4 cup water 

1 cup granulated sugar 1 egg 

Grate chocolate fine, to which add sugar, water and well beaten 
egg. Place mixture in double boiler and cook until thick, usually 
only a few moments being required. Remove from fire, beat one min¬ 
ute and cool before adding to cake dough as follows: 

1 cup sugar 2% cups flour 

t4 cup butter 4 teaspoons baking powder 

3 eggs beaten separately 2 teaspoons vanilla 

cup cold water Few grains salt 


Cream butter and sugar until creamy, then add egg yolks and 
re-cream. Sift flour and baking powder together three times and add 
alternately to creamed mixture with cold water. Mix well, then add 
chocolate mixture and vanilla and beat hard. Last fold in stiffly 
beaten egg whites. Bake either in layers or loaf. Ice with white or 
dark icing. 

SOUR CREAM CAKE. 


1 cup sugar 
3 tablespoons butter 
1 egg 

*4 cup sour milk 
14 cup sour cream 


2 cups flour 

3 teaspoons baking powder 

teaspoon soda 
Pinch of salt 
1 teaspoon extract 


Cream sugar and butter together, to which add well beaten egg 
and re-cream. Sift flour, baking powder, soda and salt together three 
times. Place two tablespoonfuls of the sifted dry ingredients into the 
creamed mixture and cream again. Add remaining dry ingredients 
to creamed mixture alternately with sour milk. Add extract. Beat 
dough mixture hard for two minutes before placing in pan. Bake in 
loaf in moderate oven. 


POUND CAKE. 

1 lb. butter 1 lb. fine granulated sugar 

1 lb. flour (soft wheat flour) 1 tablespoon extract 

1 lb. eggs (10 small eggs) 

Cream butter in bowl until it becomes soft, if necessary adding a 
tablespoon or two of boiling water to put it in this condition. Sift 

— 59 — 



NINE HUNDRED SUCCESSFUL RECIPES 


in gradually the flour, stirring and keeping an even mixture. When 
all flour has been added to butter, beat for about five or ten minutes. 
Beat the egg yolks very light, then gradually beat the sugar into the 
yolks, a little at a time, and when all sugar is added, beat hard for five 
minutes. Next combine the creamed flour and butter with yolks and 
sugar and beat another five minutes. Last fold in the stiffly beaten egg 
whites and extract. Do not beat after whites are added. Grease and 
flour-dust a tube cake pan and place dough in pan. Bake cake for at 
least an hour in moderate oven, having the heat very low at the begin¬ 
ning, allowing the cake to rise slowly with a gradual increasing heat. 
Allow the cake to cool in the pan, setting the pan upright on the cool¬ 
ing rack. No baking powder is used in this cake. 

LEMON CAKE. 

14 cup butter 2% cups flour 

2 cups sugar 4 teaspoons baking powder 

4 eggs 2 teaspoons vanilla 

1 cup cold water % teaspoon salt 

Cream butter by itself until it is soft and creamy, then combine 
butter and sugar and cream until mixture is very light and frothy, 
using a tablespoon or two of boiling water if necessary to put it into 
this condition. Next add the egg yolks and cream again for about 3 
minutes. Sift flour, salt and baking powder together three times. 
Place 5 tablespoons of the sifted ingredients into creamed mixture 
and cream 1 minute. Now alternately add the remaining dry in¬ 
gredients to creamed mixture with cold water, beating mixture hard 
for a few minutes. Add extract and last fold in the stiffly beaten egg 
whites, being careful not to beat mixture after whites are added. 
Bake dough in two large layers, having pans well greased and flour- 
dusted. Bake in moderate oven, slow oven at first, allowing the cake 
to rise with the increasing heat. Allow layers to cool in pans before 
removing, then set layers together with the following: 

LEMON FILLING. 

2 eggs Juice of 1 lemon 

94 cup water Rind of J4 lemon 

5 tablespoons flour 2 tablespoons butter 

1 cup sugar 

Beat eggs light, to which add water. Blend flour and sugar to¬ 
gether and add. Place mixture on to cook in double boiler and cook 
till thick, stirring constantly. When done remove from fire, cool and 
add the lemon juice, rind and butter. Spread on cake after cake is 
cold and lemon mixture has cooled to lukewarm. Dredge the top of 
lemon covered cake with powdered sugar. 


— 60 — 



CAKE 


JAM CAKE. 


}4 cup butter 

1 cup brown sugar 
3 eggs 

M cup sour milk 

2 cups flour 

1 teaspoon soda 
1 teaspoon baking powder 


14 teaspoon cinnamon 
14 teaspoon nutmeg 
% teaspoon cloves 
% teaspoon ginger 
1 cup raspberry or blackberry 
jam 


Cream butter and sugar together, to which add the egg yolks and 
cream again. Sift all dry ingredients together 3 times and add to 
creamed mixture, together with sour milk and jam. Beat mixture 
hard for 3 minutes, then fold in stiffly beaten egg whites at last. Bake 
in greased and flour-dusted pans. If jam is thin the 2 cups of flour 
is usually the amount needed, but if jam is thick it takes less flour. 
The dough mixture should be like any other cake dough in stiffness. 
Any kind of jam may be used in this cake. 


THREE-LAYER CHOCOLATE CAKE. 


cup softened butter 

1 % cups sugar 

2 eggs 

1 cup milk or water 


Pinch of salt 

1^4 teaspoons vanilla extract 
2 94 cups flour 
4 teaspoons baking powder 


Place all ingredients in mixing bowl in the order given above and 
beat hard 10 minutes. Bake in greased and flour-dusted layer cake 
pans. Set layers together with “Dixie Icing.” The butter must be in 
a very soft condition, but not melted. 


BANANA CAKE. 


Make the same recipe for ‘‘Three-Layer Chocolate” cake. Instead 
of using chocolate icing, use crushed and sweetened bananas between 
layers, but make a “Jiffy Icing” for top. 


BANANA CREAM CAKE NO. 1. 


% cup sugar 
M cup butter 
2 eggs 

1*4 cups flour 


Pinch of salt 

2% teaspoons baking powder 
}4 cup cold water 
1 teaspoon extract 


Cream sugar and butter together, to which add unbeaten egg 
yolks and beat till light. Sift flour, salt and baking powder together 
3 times, and add alternately to the creamed mixture with the flour, 
salt and baking powder. Add extract, then beat the mixture one min¬ 
ute before folding in the stiffly beaten egg whites. Bake in one large 
sized greased and flour-dusted layer pan. When cake is baked, remove 
from oven, cool, then split the layer. Crush 3 medium sized bananas 

— 61 — 



NINE HUNDRED SUCCESSFUL RECIPES 


with 1/3 cup of sugar and place between the layers. Make a mixture 
with the following ingredients and place over the top : 

1 egg Pinch of salt 

1 cup sweet milk 1 teaspoon butter 

4 tablespoons sugar lb teaspoon vanilla 

2 tablespoons flour 

Beat egg light, to which add milk. Mix sugar, flour and salt to¬ 
gether and add to milk and egg. Place in double boiler and cook until 
thick, stirring constantly. Remove from fire, add butter and vanilla 
and spread over cake. 

BANANA CREAM CAKE NO. 2. 

lb cup butter 1 lb cups flour 

1 cup sugar 2% teaspoons baking powder 

2 eggs 1 teaspoon vanilla 

lb cup cold water 

Cream butter alone till soft, then combine with sugar, and cream 
until mixture is very frothy. Add egg yolks and cream 2 minutes 
longer. Sift flour and baking powder together 3 times. Add 3 table¬ 
spoonfuls of the flour and baking powder to creamed mixture and beat 
hard 1 minute, then alternately add remaining dry ingredients to 
creamed mixture with cold water. Beat all ingredients a minute before 
folding in the stiffly beaten egg whites and extract. Do not beat mix¬ 
ture after whites are folded in. Bake this in a good sized layer cake 
pan, or two layers may be made. After the cake is perfectly cold 
spread over it a mixture of sweetened whipped cream mixed with ripe 
sliced bananas. Serve soon after it is prepared. Have the whipped 
cream as cold and stiff as possible. 


RED CHOCOLATE CAKE. 


1 H cups sugar 
2 tablespoons butter 
1 egg yolk 
1 cup hot water 
1 lb cups flour 


1 teaspoon baking powder 
li teaspoon salt 

94 teaspoon soda 

lb cup grated bitter chocolate 

2 teaspoons vanilla 


Evenly blend the butter with the sugar, then add the egg yolk 
and cream all well together. Sift flour, baking powder and salt to¬ 
gether three times and add to the creamed mixture alternately with 
one-half cup of hot water in which the chocolate has been dissolved. 
Beat this mixture hard for one minute, then add the remaining half 
cup of hot water in which the soda has been dissolved. Add vanilla 
last. Bake in greased and flour-dusted pans either in loaf or layer 
cakes. Jolt the dough down in pans two times hard, before placing 
in oven to bake. This makes a very thin dough mixture, but it should 
be for this kind of cake. Take the egg white and make half recipe of 
Jiffy Icing. 



CAKE 


EGGLESS CHOCOLATE CAKE. 


% cup butter 

1 cup light or medium brown 
sugar 

H cup grated bitter chocolate 

2 cups flour 

1 teaspoon cinnamon 


teaspoon nutmeg 
% teaspoon cloves 
1 teaspoon soda 
1 cup sour milk 
*4 cup currants or raisins 


Cream butter and sugar until smooth, then add the melted bitter 
chocolate and beat for 1 minute. Next sift flour, cinnamon, nutmeg, 
cloves and soda together and add to creamed mixture alternately with 
sour milk. After all ingredients are combined, beat until the mixture 
is smooth. Bake in 2 layers and set together with chocolate icing. 


TUTTI FRUTTI CAKE. 


1 cup sugar Pinch of salt 

*4 cup butter cup bitter chocolate 

1 egg (melted) 

1 cup cold water *4 cup chopped raisins 

1J4 cups flour *4 cup chopped pecans 

2^4 teaspoons baking powder 

Cream sugar and butter together, to which add well beaten egg 
and re-cream. Sift flour, baking powder and salt together three times. 
Take about 3 tablespoonfuls of the sifted dry ingredients and cream 
with creamed mixture, then alternately add the cold water and remain¬ 
ing dry ingredients. Add melted chocolate next and beat dough hard, 
then add floured raisins, and last the chopped nuts. Bake in two small 
layers and set together with any desired filling, the mock caramel icing 
being quick and good for this cake. Bake in moderate oven. 


WHITE LAYER CAKE. 

% cup butter 2 teaspoons vanilla or 1 tea- 

1 *4 cups sugar spoon of almond flavoring 

2 ?4 cups flour 3 large egg whites or 4 small 

4 teaspoons baking powder egg whites 

1 cup cold water 

Cream butter and sugar together until light and creamy. Sift 
flour and baking powder together three times. Before adding any 
liquid to the creamed mixture place four or five tablespoonfuls of the 
flour and baking powder over in butter and sugar mixture and cream, 
then add the water and remaining dry ingredients alternately. Add 
extract and beat all together three minutes. Last, fold in the stiffly 
beaten egg whites. Bake in layers and use any desired filling. After 
folding in egg whites do not beat mixture. Read instructions on cream¬ 
ing butter and sugar in “Cake Hints”. Bake in moderate oven. 

— 63 — 



NINE HUNDRED SUCCESSFUL RECIPES 


PLAIN LAYER CAKE. 

% cup butter 
2 cups sugar 
4 eggs 

1 cup cold water 


2% cups flour 
4 teaspoons baking powder 

1 pinch of salt 

2 teaspoons extract 


Cream butter alone and see that it is soft before combining it 
with sugar. After sugar and butter are combined, cream until soft 
and frothy, if necessary, using one or two tablespoonfuls of boiling 
water to put it into this condition. Next add well beaten egg yolks 
and cream again until mixture is very light. Sift flour, baking powder 
and salt together three times. Take from these sifted dry ingredients 
5 tablespoonfuls and place in creamed mixture and mix all well to¬ 
gether. Now add remaining dry ingredients to creamed mixture al¬ 
ternately with cold water, beating hard for about 2 minutes. Add 
extract and at last fold in the beaten egg whites, using the underfold 
and being careful not to beat dough mixture after egg whites are 
added. Bake in layers in moderate oven. Set layers together with 
any desired filling. 


MOLASSES CAKE. 


1 cup sorghum molasses 
x At cup butter 

cup sugar 

2 eggs 

2% cups flour 

3 teaspoons baking powder 
1 teaspoon soda 


1 teaspoon nutmeg 
Pinch of salt 

cup sour milk 
M cup chopped citron 
X A cup raisins 

cup chopped nuts 


Cream sorghum, butter and sugar together, to which add well 
beaten eggs and re-cream. Sift flour, baking powder, soda, nutmeg, 
and salt together and add alternately to creamed mixture with sour 
milk. Beat dough hard, then add chopped nuts, floured citron ana 
raisins and add to the mixture. Bake in loaf in moderate oven one 
hour. A longer time is required for baking a cake of this kind. 


BURNT SUGAR CAKE. 


“BURNT SUGAR.” 

Burnt Sugar mixture is made by taking y 2 cup of granulated 
sugar, 34 teaspoon cinnamon, 14 teaspoon nutmeg, *4 teaspoon cloves 
and placing it in skillet. Set skillet over a low heat and stir con¬ 
stantly until the mixture is melted, and then gradually allow it to burn 
to a rich dark brown. Add to the syrup, after it reaches this stage, 
34 cup of boiling water and allow it to simmer slowly until all par¬ 
ticles are dissolved. Pour this mixture into a measuring cup and fill 
cup to top with cold water. This gives you the burnt sugar mixture 
for the cake, and it should be cold before adding to cake dough. 

— 64 — 



CAKE 


“CAKE DOUGH.” 

34 cup butter 4\ teaspoons baking powder 

1% cups sugar 2% cups flour 

1 cup burnt sugar mixture M teaspoon salt 

4 eggs 

Cream butter by itself until it is soft, then combine the butter and 
sugar and cream together until the mixture is light and frothy, then 
add egg yolks and cream about two minutes longer. Sift flour and 
baking powder together three times. Take 5 tablespoonfuls of the 
sifted flour and baking powder and add to the creamed mixture and 
cream again about one minute. Now add burnt sugar mixture and 
remaining dry ingredients alternately to creamed mixture and beat 
all together hard. Last, fold in the stiffly beaten egg whites. Do not 
beat after egg whites are folded in. Bake in greased and flour-dusted 
layer cake pans in moderate oven. Set layers together with white 
icing. Nuts may be added to icing. 


PORK CAKE. 


% cup sugar 
% cup sorghum molasses 
1 egg 

J4 pound fat salt pork ground 
fine (or plain fat fresh pork) 
1 cup boiling water 
2*4 cups flour 


teaspoon cloves 
1 teaspoon cinnamon 
1 teaspoon nutmeg or mace 
% teaspoon soda 
1 teaspoon baking powder 
14 cup raisins 
% cup nuts 


Cream sugar and sorghum well together, to which add well beaten 
egg and re-cream. Pour the cup of boiling water over the ground 
salt pork and allow it to stand until lukewarm. Sift flour, cloves, 
cinnamon, nutmeg or mace, soda and baking powder together three 
times. Now add pork and water mixture to molasses and sugar mix¬ 
ture, alternately with the sifted dry ingredients. Beat hard for one 
minute, then add floured raisins and nuts. Bake in greased and flour- 
dusted loaf pan. Bake slowly nearly an hour. 


MARBLE CAKE. 

% cup butter 4 teaspoons baking powder 

1% cups sugar 1 cup cold water 

3U scant cups flour 6 large egg whites 

Cream butter and sugar thoroughly together. If butter and sugar 
do not cream quickly add 1 or 2 tablespoonfuls of boiling water to 
mixture and stir briskly until mixture is soft and fluffy and splashes 
with a lightness when thrown back into mixing bowl. Sift flour and 
baking powder together three times. Take 5 tablespoons of the sifted 
flour and baking powder and add to the butter and sugar and cream 
again. Now add the remaining flour and baking powder to cream mix- 

— 65 — 



NINE HUNDRED SUCCESSFUL RECIPES 


ture, alternately with cold water. Beat hard one minute before adding 
the stiffly beaten egg whites. Fold the egg whites in carefully, using 
underfold method. Divide the dough mixture into four parts. Into 
one part add enough pink cake coloring to make a delicate shade and 
to this dough add also ^ teaspoon strawberry extract. To another 
part add enough yellow cake coloring to make a yellow shade, or one 
egg yolk may be used as coloring. To this yellow dough add 14 tea¬ 
spoon of lemon extract. To another part of dough add l 1 /^ tablespoon¬ 
fuls of cocoa, % teaspoon cloves, *4 teaspoon nutmeg and ^ teaspoon 
cinnamon. To the fourth part add only teaspoon of almond extract. 
This makes the four colors. Grease and dust, with flour, a tube cake 
pan. Place around the outer edge of pan a circle of the dark dough. 
Next, to dark place a circle of yellow. Next to yellow the pink, and 
next to pink the white. Place cake in moderate oven to bake slowly, 
usually about one hour being required. Ice with any desired icing. 

FUDGE CAKE. 

% cup butter 2% teaspoons baking powder 

1cups light brown sugar teaspoon soda 

sifted % teaspoon salt 

3 eggs % cup grated bitter chocolate 

1 cup sour milk 1 teaspoon vanilla 

2% cups flour (scant) 

Cream butter by itself until soft and creamy, then combine butter 
and sugar, and cream until it becomes very light and frothy. To this 
mixture add the egg yolks and cream 3 minutes longer. Sift flour, 
soda and salt together 3 times. Add 5 tablespoonfuls of the sifted in¬ 
gredients and cream well before adding remaining dry ingredients and 
sour milk alternately to creamed mixture. When sour milk and dry 
ingredients are all added beat hard for four or five minutes, then add 
vanilla, melted chocolate, and fold in carefully the stiffly beaten egg 
whites. Do not beat after egg whites are added. Bake in greased and 
flour-dusted layer cake pans. Set together with soft chocolate icing. 

CARAMEL LOAF CAKE. 

V* cup butter 2 teaspoons vanilla 

2 cups medium brown sugar 2]& cups flour 

sifted after it is measured 4 teaspoons baking powder 

2 eggs M teaspoon salt 

1 cup milk or water 

Have butter in soft condition and place in mixing bowl first. Next 
add sugar, eggs, milk, vanilla, flour, baking powder and salt and beat 
all together for 10 minutes. Place dough in greased and flour-dusted 
tube cake pan and bake in moderate oven for about 40 minutes, allowing 
the cake to rise slowly in the oven and keeping it from browning over 
too quickly. Ice with Ideal Caramel Icing. This may be baked in 2 
layers instead of loaf. 


— 66 — 



CAKE 


RICH FRUIT CAKE. 


1 lb. butter 

1 lb. light brown sugar, sifted 


4 cups raisins 
2 cups currants 
1 cup chopped citron 
1 cup candied pineapple 
1 34 cups candied cherries 
1 cup blanched whole almonds 
1 cup chopped pecans 
34 cup candied orange peeling 
34 cup candied lemon peeling 
34 cup candied peaches 
34 cup candied apricots 
1 cup dates 


after it is weighed 
10 small eggs 
34 cup molasses 
434 cups flour 
1 teaspoon soda 
3 teaspoons baking powder 
34 teaspoon cloves 
1 teaspoon cinnamon 
234 teaspoons nutmeg 
34 cup sour milk 


34 cup rich fruit juice or brandy 

Cream butter by itself until it is soft, then add sugar and cream 
again. Next add egg yolks and beat all together for 5 minutes. Sift 
flour, soda, baking powder, cloves, cinnamon and nutmeg together 3 
times and add to creamed mixture alternately with sour milk, mo¬ 
lasses and fruit juice. Beat hard, then add fruit after it has been 
chopped and floured. Add pecans chopped, but almonds, raisins and 
currants whole. Last fold in the well beaten egg whites. Bake in loaf 
cakes or in one large tube cake pan. Grease pan and flour dust. Bake 
in slow oven for about 2 y 2 hours if baked in one large cake. Use extra 
flour for flouring fruit. One-half of this recipe makes one good sized 
family cake. 


BRIDE’S CAKE. 


10 teaspoons baking powder 
3 or 4 teaspoons rose or al- 


2 cups uncolored butter 

3 % cups sugar 

234 cups cold water 

834 cups hard wheat flour or 


mond extract 
15 egg whites 


10 cups soft wheat flour 

Cream butter by itself until soft and creamy. If it does not soften 
and become creamy add 2 tablespoonfuls of boiling water to butter. 
Add the sugar to butter and cream again until mixture is very light and 
frothy, if necessary adding another 2 tablespoonfuls of boiling water 
to put it in this condition. Sift flour and baking powder together 3 
times. Add 10 spoonfuls of the flour and baking powder to butter and 
sugar and cream 3 minutes. Now add the cold water and remaining 
dry ingredients to creamed mixture alternately, beating 10 minutes 
after all ingredients are together. Last add extract and carefully fold 
in the stiffly beaten egg whites. Bake in large tube cake pan. Grease 
and flour dust the pan first. Bake in slow oven at first, gradually 
raising the heat with rising of cake. Bake about 1^4 hours or until 
cake springs back when dent is made with finger tip. 


— 67 — 



NINE HUNDRED SUCCESSFUL RECIPES 


LAZY CAKE. 


M cup soft blitter 
1 cup sugar 
1 egg 

*4 cup milk 


Pinch of salt 

1 teaspoon vanilla 

1 V 3 cups flour (full measure) 

2 teaspoons baking powder 


Place ingredients in crock in the order given and beat ten min¬ 
utes. Bake in loaf or two small layers. Grease and flour-dust, pans 
first. 

ZOO LOO CAKE. 


li cup softened butter 
2 cups sugar 
2 eggs 

1J4 cups sour cream 
2 % cups flour 


1 teaspoon soda 

2 teaspoons baking powder 
H teaspoon salt 

2 teaspoons vanilla 
1 Cup grated bitter chocolate 


Cream softened butter, sugar and eggs together 5 minutes. Sift 
flour, soda, baking powder and salt together and add to mixture al¬ 
ternately with sour cream. Beat mixture another 5 minutes. Add 
vanilla and melted bitter chocolate and continue the beating 5 minutes 
longer. Bake in layers in greased and flour-dusted pans. Set together 
with “Gold Nut Icing.” To insure success sour cream must be used 
in this cake. Sour milk may be substituted and *4 cup butter used 
instead of *4 cup. 

LADY BALTIMORE CAKE. 

% cup butter 
1% cups sugar 
1 cup cold watei 
2% cups flour 

Cream butter in a bowl until it is soft and creamy; if necessary 
adding a tablespoonful of boiling water to put it in this condition. 
Combine the butter and sugar and cream again until the mixture is 
soft and frothy. Another tablespoonful of boiling water may be added 
to butter and sugar to hasten creaming. Sift flour and baking powder 
together three times. From the sifted flour and baking powder take 
5 tablespoonfuls and place with the butter and sugar, and cream one 
minute. Now add the remaining dry ingredients to creamed mixture 
alternately with the cold water, beating hard after all are combined. 
Add extract and last fold in the stiffly beaten egg whites, being careful 
not to beat after whites are added. Place dough in greased and flour 
dusted pans and place in a slow oven, allowing the cake to rise slowly 
with the rising of the heat. 

Layers should bake about 25 minutes, or until cake shrinks a little 
from pan. Cool the cakes in pan by allowing pans to set upright on 
cooling rack. Put layers together with the Lady Baltimore Filling as 
given under “Cake Icings and Fillings.” 

— 68 — 


4 teaspoons baking powder 
2 teaspoons extract 
(» egg whites 



CAKE 


ONE-EGG COCOANUT CAKE. 

54 cup butter 1 cups flour 

% cup sugar 25& teaspoons baking powder 

1 egg yolk (white for frosting) 1 teaspoon extract 

54 cup milk or water 

Cream butter and sugar together, to which add egg yolk and re¬ 
cream. Sift flour and baking powder together and add to creamed 
mixture alternately with sweet milk or water. Add extract and beat 
mixture hard for 5 minutes. Bake in greased and flour-dusted cake 
pan. Make half of the Jiffy Icing recipe with the egg white and use 
cocoanut as desired. 

TWO OR THREE LAYER COCOANUT CAKE. 

54 cup butter 1 cup cold water 

154 cups sugar 1 teaspoon almond flavoring 

254 cups flour 3 large egg whites or 4 small 

4 teaspoons baking powder ones 


Cream butter by itself until soft, then combine sugar and butter 
and cream again until light and fluffy. At this time add 2 tablespoons 
of boiling water and the mixture may be creamed in a very short time. 
This last two spoonfuls cannot be removed from mixture, hence it is 
necessary to deduct 2 tablespoonfuls of water from the one cupful to 
be used. When butter and sugar is in a light, frothy condition, sift 
flour and baking powder together 3 times. Take 4 or 5 tablespoonfuls 
of the flour mixture and add to butter and sugar and cream 1 minute. 
Last alternately add water and remaining flour to creamed mixture, 
beating hard after all are combined. Add extract and at last fold in 
stiffly beaten egg whites. Do not beat mixture after egg whites are 
added. Bake in greased and flour-dusted layer cake pans. Set to¬ 
gether with “Jiffy Icing’’ and shredded cocoanut. 


HOT WATER GINGER BREAD. 


54 cup sugar 
54 cup shortening 

1 cup sorghum molasses 

2 % cups flour 

1 teaspoon soda 
1 teaspoon baking powder 


1 teaspoon cinnamon 
54 teaspoon salt 

54 teaspoon cloves 

2 teaspoons ginger 

1 cup hot water 

2 eggs 


Cream sugar and shortening together, to which add sorghum and 
re-cream. Sift flour, soda, baking powder, cinnamon, salt, cloves, and 
ginger together. Add dry ingredients to creamed mixture alternately 
with hot water. Beat mixture thoroughly. Add well whipped eggs 
at last. Bake in moderate oven like cake. 


— 69 



NINE HUNDRED SUCCESSFUL RECIPES 


ANGEL FOOD LOAF CAKE. 

INSTRUCTIONS. 

Select fresh eggs and have them cold. Use a large earthen bowl 
large enough for a bulky mixture. Use a wire paddle egg beater. 
Select a cake pan with stems on sides and tube in center. Before be¬ 
ginning the cake separate the whites from the yolks and have whites 
in bowl in readiness. Sift the flour and baking powder together five 
times and have on paper napkin. Measure and have 11/3 cups of 
sugar in sifted form on a paper napkin. Place the cream of tartar 
mixed with 1 teaspoonful of sugar in another napkin and have ready. 

RECIPE. 


11 egg whites or 1*4 cups 
measured 
% teaspoon salt 
1 teaspoon cream of tartar 


1 % cups fine granulated sugar 
1 teaspoon extract 
1 cup flour 

y z teaspoon baking powder 


Place egg whites in bowl, to which add the salt and beat until 
eggs turn white and frothy, then add the cream of tartar and continue 
to beat until mixture is stiff and seemingly dry. Test may be made by 
removing paddle from the mixture and inverting it; if the egg whites 
stand up straight in points on the paddle the eggs are stiff enough. 
Fold in the sugar carefully, sifting sugar into bowl with left hand and 
folding slowly with the right hand. When sugar is all added pour in 
the extract and then in the same careful manner fold in the sifted 
flour and baking powder. Too quick movements during the folding 
process makes the dough gradually sink, the result a small sized cake. 
Place dough in an ungreased tube cake pan and place in a very mod¬ 
erate oven to begin, then gradually increase the heat with the rising' 
of the cake. When angel food pan has projecting stems, cover the 
cake for first two-thirds of baking period, then remove cover to allow 
cake to finish baking. When done remove from oven and turn pan 
upside down and allow cake to get perfectly cold in the pan before re¬ 
moving it. When cold run a spatula around sides of cake, loosen the 
tube from cake, turn pan upside down and jolt twice when the cake 
will fall out. This is a plain loaf cake and may be iced with any 
desired icing. If cake is to be served uniced use 1 y 2 cups of sugar 
instead of 11/3 cups. 


SIX-EGG WHITE ANGEL FOOD. 


6 egg whites (large eggs) 
Pinch of salt 

% teaspoon cream of tartar 
94 cup of fine granulated 
sugar 


% cup flour 

teaspoon baking powder 
% teaspoon extract 


Proceed and mix by same process as given for 11-egg angel food. 

— 70 — 



CARE 


ANGEL LAYER CAKE. 

Make same recipe as for loaf cake, only separate dough and bake 
in two layer pans. Set layers together with any desired icing, or 
sweetened and flavored whipped cream mixed with quartered marsh¬ 
mallows and nuts may be used as filling, if cake is to be served soon 
after layers are set together. For delicious cake make Jiffy Icing with 
the marshmallows, then add cut candied fruit and nuts. 


RIBBON ANGEL FOOD. 


cups granulated sugar 
cup water 
1^4 cups flour 

I teaspoon baking powder 

II large egg whites 


1 teaspoon cream of tartar 
Few grains of salt 
1% teaspoons of almond or 
other extract 


Boil the sugar and water until it spins a hair—if thermometer is 
used, to 237°. When done set aside to partially cool. Sift flour and 
baking powder together 5 times. Place the cream of tartar on a paper 
and mix with 1 teaspoon of sugar. Place the 11 cold egg whites in a 
large bowl or crock and beat until they turn white and stiff, then add 
the cream of tartar and continue to whip until eggs are stiff enough 
to stand firm in points when paddle is taken from eggs and inverted. 
At this stage pour the cooked syrup into whites and whip briskly. 
Use only the syrup that comes by pouring. Don’t scrape the pan. 
Add the extract, then fold in the flour and baking powder carefully. 
Bake in 2 deep ungreased layer cake pans. Start the cake in a 250° 
temperature and finish at about 425° F. 

Set the layers together with “Jiffy Icing” an inch thick between 
and on top of layers; add a few drops of pink cake coloring to the 
icing, or the cake dough may be tinted pink and the icing left white. 

This cake may be baked in a plain loaf cake also. 


MOCK ANGEL FOOD CAKE. 

1 % cups sugar M teaspoon salt 

2 cups flour 1cups hot sweet milk 

2 teaspoons baking powder 2 teaspoons extract 

1 scant teaspoon cream of 5 small eggs or 4 large ones 

tartar 

Sift sugar, flour, baking powder, salt and cream of tartar together 
five times. Have milk heated but not to the boiling point, and pour 
slowly into these dry ingredients, stirring constantly, but not beating. 
After all are evenly mixed, add the extract. Beat the whites to a very 
stiff froth and carefully fold in at the last, being careful not to beat 
the mixture after egg whites are added. Bake cake in an ungreased 
pan in a moderate oven, usually requiring about forty-five minutes for 
the baking. Allow cake to cool in pan before removing, having pan 
inverted while cake is cooling. 


— 71 — 



NINE HUNDRED SUCCESSFUL RECIPES 


SPONGE CAKE—No. 1. 

5 eggs ?4 teaspoon salt 

1 % cups fine granulated sugar 2 teaspoons extract 

2 cups flour 1 cup hot water 

3% teaspoons baking powder 

Beat eggs, yolks and whites together, for one minute. Add the 
sugar and continue the beating for 8 minutes longer. Sift flour, bak¬ 
ing powder and salt together 5 times and add to the egg and sugar 
mixture, beating until mixture is very light. Last add the hot water 
and extract. Stir well and pour dough into an ungreased cake pan. 
Place cake in a very moderate oven at first, then gradually increase 
the heat as the cake rises. Bake for about 45 minutes. Test the cake 
by making a dent in center of cake with the finger. If the dent re¬ 
mains in the cake, continue to bake; if it springs back cake is done. 
When done remove cake from oven and allow it to cool in the pan, in¬ 
verted, before removing it from the pan. 

SPONGE CAKE—No. 2. 

3 eggs 3 teaspoons baking powder 

1*4 cups granulated sugar % cup hot water 

1% cups flour 1 teaspoon extract 

teaspoon salt 

Beat eggs light, then add sugar and beat all together until mixture 
is very light, usually five minutes being necessary for the beating. 
Sift flour, baking powder and salt together three times and add to egg 
and sugar mixture and beat again about five minutes. Last add the 
hot water slowly and beat briskly while doing so. Next add extract 
and bake either in loaf or layers. Pans for this cake may be greased 
or left ungreased. 

SUNSHINE CAKE. 

11 egg whites 1% cups sugar 

6 egg yolks 2 teaspoons extract 

Pinch of salt 1 % cups flour 

1 teaspoon cream of tartar 1 teaspoon baking powder 

Place egg whites in large bowl. Place egg yolks in another bowl. 
Sift flour and baking powder together 5 times and have on paper 
napkin. Mix the cream of tartar with 1 teaspoon of the sugar and 
have on another paper napkin. Eggs should be cold. First, beat egg 
yolks very light, usually requiring 5 minutes ’ steady whipping. Leave 
them set while preparing other mixture. Add pinch of salt to egg 
whites and beat until they turn white and frothy, then add cream of 
tartar and continue to beat until eggs are very stiff, then fold in care¬ 
fully the sugar first, then flour and baking powder. Add extract and 
egg yolks last and see that the dough is well mixed by the slow fold- > 
ing process. Place dough in ungreased pan and bake for about 50 

— 72 — 



CAKE 


minutes; very slow oven at first, gradually raising the heat with rising 
of the cake. Keep cake covered for three-quarters of the baking 
period, then remove lid and finish the baking uncovered. When done 
remove from oven and turn upside down to cool. When perfectly cold, 
run spatula around edge of cake and turn cake out. Ice with yellow 
icing. See cake suggestions. 

LEMON SUNSHINE CAKE. 

1% cups sugar 3 teaspoons baking powder 

94 cup water H teaspoon salt 

11 egg yolks 2 teaspoons lemon extract 

1 % cups flour 

Boil the sugar and water until it threads—about 236° F., if ther¬ 
mometer is used. When done, set it aside to cool while the other in¬ 
gredients are prepared. Beat the egg yolks until they are so light they 
show signs of strings when being whipped. Fold the syrup into the 
egg yolks, whipping briskly for a minute, then carefully fold the flour, 
baking powder and salt into the mixture after they have been sifted 
together 5 times. Add the extract last and bake in ungreased tube 
cake pan. 250° F. oven at first, then increase heat with rising of cake. 
About 45 minutes is required for baking. 

PINEAPPLE CAKE. 

% cup butter 1^4 cups cold water 

2 cups sugar 1 teaspoon pineapple extract 

3 cups flour (full measure) 4 egg whites 

5J4 teaspoons baking powder 

Cream butter ’til soft, then combine with sugar and cream ’til 
frothy, using the hot water method. Sift flour and baking powder 
together 3 times and add to creamed mixture alternately with the cold 
water. Beat 2 minutes after this addition, then add extract and care¬ 
fully fold in the stiffly beaten egg whites. Bake in 2 large layers or 
3 thin layers. Set layers together with “Pineapple Cake Filling,” as 
found in “Cake Icings.” On top of the cake the “Jiffy Icing” should 
be used. 


PICKANINNY CAKE. 


114 cups granulated or brown 
sugar 

% cup softened butter or 
drippings 
4 egg yolks 
194 cups flour 


114 teaspoons soda 
14 cup cocoa 
% teaspoon salt 
1 teaspoon vanilla 
1 cup sour milk 


Cream sugar and butter until smooth and light, then add egg yolks 
and beat hard for about 3 minutes. Sift flour, soda, cocoa and salt 
together 3 times and add alternately to creamed mixture with sour 

— 73 — 



NINE HUNDRED SUCCESSFUL RECIPES 


milk. Add vanilla and beat mixture hard for 2 minutes. Bake in 
greased and flour-dusted layer cake pans. Any desired icing may be 
used. 

THREE-DAY GINGER BREAD. 


1 cup shortening 

1 % cups sifted brown sugar 

(Sift sugar after it is meas¬ 
ured) 

2 eggs 

1 cup dark sorghum or New 
Orleans molasses 

3 % cups flour 


1 tablespoon ginger 
1 teaspoon cinnamon 
M teaspoon cloves 
94 tablespoon soda 
1 teaspoon nutmeg 
1 teaspoon salt 
1 cup boiling water 


Cream the shortening and sugar well together, then add the 2 
whole unbeaten eggs and beat for 2 minutes. Next add the molasses 
and mix thoroughly. Sift flour, soda, ginger, cinnamon, cloves, nut¬ 
meg and salt together and add alternately to creamed mixture with 
hot water. When all ingredients are combined, beat hard for one min¬ 
ute. Now take out enough dough to make a ginger cake the size to 
serve the family for one meal. Set the remaining dough in the refrig¬ 
erator to keep cold. A fresh cake may be baked from this dough for 
three consecutive days and the dough baked on the third day is usually 
better than that baked the first day. Bake dough in greased and flour- 
dusted pans in moderate oven. For very rich ginger bread make ‘ * Jiffy 
Icing” and spread on bread. If all the dough is to be baked the day it 
is mixed, use only % tablespoonful of soda. 


STUFFED GINGER CAKE. 

Bake the “Sour Milk Ginger Cake” recipe. Bake it in one round 
pan. When baked dig out the center of cake, leaving a shell about 
1 inch in thickness, sides and bottom. Make a recipe and a half from 
the “Ice Water Meringue” recipe, and fill in the cake, adding to it a 
few sliced nut meats or fruit. Place in the oven and bake slowly for 
about 12 or 15 minutes. Or stiff whipped cream may be used in place 
of meringue. 


JELLY CAKE. 

294 cups flour 
4 teaspoons baking powder 
Pinch of salt 
2 teaspoons extract 


M cup softened butter 

1 % cups sugar 

2 large eggs 

1 cup milk or water 


Place the ingredients in the mixing bowl in the order given and 
beat all together for about 10 minutes. Bake in 3 or 4 thin layers and 
set together with jelly. Rub a little flour in on each layer before the 
jelly is spread. 


— 74 — 



CAKE 


POLLY ANNA CAKE. 

1 cup butter 5 teaspoons baking powder 

2 cups sugar *4 teaspoon salt 

11 egg yolks 3 teaspoons extract 

3 cups and 2 tablespoons flour 1 cup cold water 

Cream butter until soft and smooth, if necessary adding a table¬ 
spoonful or two of boiling water to accomplish this. The hot water 
can usually be poured off after butter is softened. Next add the sifted 
sugar and beat for at least 2 minutes. Now combine the sugar and 
butter with the unbeaten egg yolks and beat mixture hard for 5 min¬ 
utes. At the end of 5 minutes’ beating process the mixture should be 
in a very light condition. Next sift the flour, baking powder and salt 
together three times. Take 5 tablespoonfuls of the flour and baking 
powder and add to the creamed mixture and bind it by beating 1 
minute. Next add the extract and remaining dry ingredients and cold 
water, and beat all together for another 5 minutes. Bake in greased 
and flour-dusted layer pans and set layers together with “Polly Anna 
Icing.” Bake the cakes slowly by placing them in a very moderate 
oven and bring the heat up with the gradual slow-rising of dough. If 
baked in two large layers usually about 35 or 40 minutes is required 
for baking. If baked in loaf, at least one hour is required. This 
makes one very large cake or one medium sized cake may be made 
and 6 cup cakes. Ice with “Polly Anna Icing.” 


ALMA’S ICE BOX CAKE. 


1 cup unsalted butter 
1 % cups 4x or 6x sugar 
3 eggs 

1J4 cups blanched and finely 
ground almonds 


Enough lady fingers to circle 
inside edge of cakepan 
30 almond macaroons 
20 candied cherries 


Cream the butter and sugar until smooth and light. Add the well 
beaten egg yolks to this and cream again. Next add the ground al¬ 
monds and carefully fold in the stiff and well beaten egg whites. A 
spring form pan should be used for the cake, but if not obtainable, 
select any desired cakepan and stand the lady fingers close together 
all around the cakepan. Roll macoroons to fine crumb form. Now 
place a layer of the creamed mixture in pan and over this place ma¬ 
caroon crumbs, then another layer of creamed mixture and crumbs 
again. On the top of all this place the halved candied cherries. Place 
in coldest part of ice box and allow it to remain 24 hours. It sets in 
firm form and slices down like cake and should be cut so that each 
slice contains one lady finger. When spring form pan is used, the 
outer rim is loosened with spring catch, which allows the cake to re¬ 
main upright on bottom of pan. When the ordinary cake pan is used, 
in order to remove cake from pan it is almost necessary to turn it out 
upside down on plate or board. This usually breaks the cake. Spring 

— 75 — 



NINE HUNDRED SUCCESSFUL RECIPES 


form cake pans are obtainable at a reasonable price at any first-class 
hardware store. Always serve the cake with whipped cream. Four¬ 
teen or 15 persons may be served from a cake of this size. 


BLACK WALNUT LOAF CAKE. 


516 tablespoons butter 

1 94 cups sugar 

2 eggs 

2% cups flour 

416 teaspoons baking powder 


14 teaspoon salt 

1 cup sweet milk 

2 teaspoons vanilla 
116 cups nutmeats 


Soften the butter to a creamy consistency and place in a mixing 
bowl. Add the other ingredients, with the exception of the nut meats, 
and beat hard for 5 minutes. Last add the nut meats and stir until 
they are evenly mixed through. Bake in greased and flour-dusted 
cakepan and ice with any desired icing. Bake slowly and keep cake 
covered for % of the baking period, then remove lid. (See instruc¬ 
tions preceding cake recipes.) Serve plain or iced. 


ROSE’S SPICE CAKE. 


16 cup softened butter 

2 cups sifted brown sugar 

3 eggs 

194 cups flour 
2 teaspoons cinnamon 


116 teaspoons cloves 
16 teaspoon nutmeg 
1 teaspoon soda 
16 teaspoon salt 
16 cup sour milk 


Cream butter and sugar together thoroughly, to which add the egg 
yolks, and cream again until very light. Sift flour, cinnamon, cloves, 
nutmeg, soda and salt together 3 times, then add to creamed mixture 
alternately with the sour milk. Beat mixture for about 2 minutes, 
then fold in the stiffly beaten egg whites. Bake in loaf or layers. Ice 
with any desired icing, l 1 /^ teaspoons cloves should be used. It is not 
too much. 


ALMOND CAKE—“AMBROSIA.” 

6 eggs v 116 cups finely ground al- 

1 cup confectioner’s sugar monds 

1 teaspoon almond extract 

Beat the egg yolks for 30 minutes, then add ^ cup of the sugar 
and beat another 5 minutes. Next add the almonds, then the stiffly 
beaten 3 egg whites, folding them in briskly. Bake in buttered sheet 
pan, moderate oven, about 35 minutes. When done make a meringue 
with the remaining 3 egg whites and place on top of cake. Return 
cake to oven for 12 or 15 minutes for meringue to set and bake slowly. 
The almond extract is added to meringue. 

— 76 — 



CAKE 


ALMOND TORTE. 

1 cup almond meal 

3 tablespoons sugar 

4 egg whites 

Mix the almond meal and sugar together. Beat the egg whites 
light, then add cream of tartar and continue to beat until very stiff. 
Now combine the first mixture with eggs, add extract and bake in 
tube cake pan. Pan may be sparingly greased. Slow oven. Must be 
served with sweetened whipped cream. 


Vi teaspoon cream of tartar 
M teaspoon almond extract 


CHOOEY CHEESE CAKE. 


Vz cup sugar 

2 tablespoons softened butter 

3 eggs 

1 cup smooth cottage cheese 
1 cups flour 


3 teaspoons baking powder 
teaspoon soda 
M teaspoon salt 
2 tablespoons lemon juice 
Crated rind of Vz lemon 


Blend sugar and butter, to which add eggs and beat until very 
light. Add cottage cheese and beat 2 minutes longer. Next sift the 
flour, baking powder, soda and salt together and add. Last add juice 
and rind and beat 5 minutes before baking in a well greased layer 
pan, in slow oven, for about 35 minutes. 


MATILDA’S SCHAUM TORTE. 

6 egg whites 1 tablespoon vinegar 

2 cups fine granulated sugar 1 teaspoon vanilla 

Beat egg whites ’til stiff and dry, then add the sugar and beat for 
25 minutes steadily. Add vanilla and vinegar at last. Place in a 
sparingly greased tube pan and bake slowly for 30 minutes. Serve 
with unsweetened whipped cream. 


— 77 — 



CHAPTER VII 


Fillings, Icings and Fondant 


To become an expert in the making of cake icings requires some 
little study, practice and skill, and the person who has accomplished 
the art is in position to cover a defective cake in such a clever way 
that the defect will never be discovered by the person to whom the 
cake is served. On the other hand, many a delicious, fine-textured, 
soft and flaky cake is cast aside with no comment due to the fact that 
it was uniced or the icing was a failure, so it seems that much care and 
attention should be given the icing. 

The “Jiffy Icing” herein given is the easiest and best cooked icing 
made, and with a little practice one may become an expert by simply 
using this recipe as a basic recipe for many different coverings for 
cakes. There seems to be some difficulty in making icings stand up 
thick and creamy, the common complaint being, “It is too hard or too 
soft,” or “I can’t make a thick layer of icing stand up between two 
layers.” To make a thick icing follow these instructions: 

Place two cake layers out on a flat surface and ice them as though 
they were to be two' separate cakes, piling the icing up high on what 
is to be the top layer first, then on the other layer just as high, also 
placing a small amount on the sides. Now allow layers to remain in 
this condition until the icing shows signs of setting (which means a 
thin, crystallized sheet will form on the surface of icing). At this 
stage take a spatula, pancake turner or pie knife and carefully lift 
one layer up and place it on top of the other. The sides may then be 
touched up and iced with icing left for the purpose, or for a perfect 
cake a small amount of fresh icing may be made. In icing loaf cakes 
or layer cakes, too, it is well to spread a small amount evenly over the 
cake first. This takes up the crumbs and closes the pores and a 
smoother surface will be the result. 

If jelly, soft icing or filling is to be used between layers, it is best 
to sprinkle a little flour over the surface of the cake first, then gently 
rub it in until no flour is seen. This closes the pores of the cake and 
keeps the layers from absorbing the moisture of the filling. 

A candy or icing thermometer is a handy instrument to have in 
the kitchen, and if all housewives were equipped with such the instruc¬ 
tions would all be given according to degrees in boiling. Since about 
one woman in every one hundred possesses such, we still say, “Boil 
until it hairs,” “soft boil,” “hard boil,” etc. Even with a thermome- 


— 78 


FILLINGS, ICINGS AND FONDANT 


ter as guide one’s own judgment must be relied upon to a large degree. 
Nearly all syrups are cooked to a temperature of 236, 237 or 238° F. 
Now if a recipe calls for 2 egg whites to be added in beaten form to a 
syrup cooked to 237°, and these eggs are small, what will the result 
be? The syrup has been cooked a little too long on account of eggs 
being small, and vice versa. 

If cakes with icing are preferred, it is quite the popular method 
now to bake the cake in sheet or layer form and make the icing nearly 
as thick as the cake, then cut the cake in squares. These cakes are 
good to look upon and delicious in flavor. 

If a tube cake pan is wanted and no pan is available, one may be 
improvised in the following manner: 

Select two small sized baking powder cans with lids and fill them 
with salt or clean sand and set them in the center of any pan to be 
used. Pour the dough in around the cans and the result is the same 
as though the tube pan had been used. Care must be exercised in in* 
verting the cakes, however. The weight of the can will cause same 
to fall from the cake unless carefully watched. If allowed to fall in 
this manner a torn cake will result. 

DATE NUT FILLING. 

1 cup white corn syrup 3 tablespoons sugar 

2 tablespoons flour 134 cups finely chopped dates 

3 tablespoons butter 34 cup chopped nut meats 

Place syrup in saucepan over the fire. Cream flour, butter and 
sugar together and add, allowing it to boil 2 minutes. Remove from 
fire, add dates and beat for one minute. Set mixture aside to cool, 
and add chopped nuts and spread between cake layers. It is also ex¬ 
cellent spread between Graham crackers, plain crackers or home-made 
cookies. 


FIG NUT FILLING. 

1^4 cups finely chopped figs 1 egg yolk 

2 tablespoons cream 1 tablespoon melted butter 

Confectioners’ sugar 34 cup chopped nuts 

Mix figs and cream. To this add enough 6X confectioner’s sugar 
to make a stiff paste. Beat egg yolk light and add, also the tablespoon¬ 
ful of melted butter. Stir all and spread between cake layers. 

GOLD CAKE FILLING. 

cup cold butter 2 raw egg yolks 

134 cups confectioners’ sugar 34 teaspoon vanilla 

134 tablespoons cream 

Cream butter and sugar thoroughly together, to which add cream, 
well beaten egg yolks and vanilla. Mix and spread on cake. 

— 79 — 



NINE HUNDRED SUCCESSFUL RECIPES 


COLD ICING AND FILLING. 

2 cups 6x confectioners’ sugar 2 tablespoons butter 

Enough milk, cream or fruit teaspoon any desired ex¬ 
juice to make a thick paste tract 

M teaspoon baking powder 

Mix sugar,cream, milk or fruit juice and baking powder together 
until smooth. Add to this the butter, melted and boiling hot. Stir 
’til smooth, then add extract and it is ready to spread. If at any time 
it seems too thin add a little more sugar, or if it seems too thick add 
a little more liquid. 

VIOLA’S LEMON CHEESE CAKE FILLING. 

2 lemons 1 cup sugar 

3 egg yolks cup butter 

Grate the lemons carefully, using only the outer oil cells. Squeeze 
the juice from lemons, then mix all ingredients together and cook ’til 
it thickens, stirring constantly. 

PINEAPPLE CAKE FILLING. 

1 egg 5 tablespoons butter 

M cup pineapple juice Few grains of salt 

7 tablespoons flour % ring of candied pineapple, 

1 cup sugar chopped 

Beat egg light, to which add pineapple juice. Mix flour and sugar 
together and add. Next add butter and salt. Cook in double boiler 
’til thick like paste. If candied pineapple is to be used add it when 
mixture is cold. 

PINEAPPLE CREAM CAKE FILLING. 

Make as above recipe is made. When paste is cold fold in 1 cup 
of whipping cream after it has been whipped stiff. Cakes filled with 
this should not stand long after baking. 

DIVINITY FILLING. 

2 cups sugar 2 egg whites 

% cup corn syrup 1 teaspoon vanilla 

% cup hot water 

Boil sugar, corn syrup and water together until it forms a hard 
ball in cold water. Have whites whipped to a stiff froth and gradu¬ 
ally combine the whites and syrup by pouring hot syrup into whites, 
whipping hard while syrup is added. Add the vanilla and beat until 
mixture shows signs of setting. Spread on cake, or pour into buttered 
sheet and mark in squares for candy. 


— 80 — 



FILLINGS, ICINGS AND FONDANT 


POLLY ANNA ICING. 

3 cups 0x confectioners’ sugar 1 teaspoon any desired extract 

About 4 tablespoons rich cream 1 cup finely chopped nut meats 

2 egg yolks 

Mix all ingredients together and if too stiff add melted boiling 
butter and additional cream to make it of consistency for spreading. 

LADY BALTIMORE ICING. 

Make the “Jiffy Icing” for a foundation. Before spreading the 
icing on and between layers have in readiness the following ingredi¬ 
ents mixed together: 

% cup chopped candied pine- % cup chopped pecan nut meats 

apple % cup raisins chopped 

12 candied cherries, chopped cup raisins chopped 

These ingredients may be spread evenly on the cake first and icing 
placed over them, or the chopped ingredients may be mixed into the 
icing. The former method is better. 

ALINDA’S UNCOOKED COLD ICING. 

2 cups 6x sugar 1 tablespoon soft butter 

Enough cream to make thick 1 teaspoon salt 

paste % teaspoon extract 

Mix all well together and spread on cake. Cake must be cold be¬ 
fore the icing is spread over it. 

JIFFY ICING. 

(One Inch Thick If Desired.) 

1 *4 cups granulated sugar *4 teaspoon any desired extract 

2 egg whites Few grains of salt 

6 tablespoons cold water 

Place sugar, unbeaten egg whites and cold water in rounded bot¬ 
tom enamel pan and set pan in boiling water. Keep water boiling 
while the mixture is being whipped for about 9 minutes. Use a wire 
egg beater and the mixture should be whipped until there are slight 
signs of a granular condition at outer edge of bowl and the bottom of 
bowl shows a slight feeling of roughness. At this stage remove from 
fire, add salt and extract and spread on cake without further whipping. 

FOR MARSHMALLOW JIFFY ICING. 

(One Inch Thick.) 

When the mixture shows signs of being cooked long enough, drop 
in 24 marshmallows in cut form and whip until dissolved, then spread 

— 81 — 



NINE HUNDRED SUCCESSFUL RECIPES 


on cake after the few grains of salt and extract are added. Do not 
beat after it is taken from fire. 

FOR CHOCOLATE JIFFY ICING. 

When mixture is cooked until done, add % cup of grated bitter 
chocolate, in melted form, to the mixture and spread on cake. 

IDEAL CARAMEL ICING. 

2 cups medium brown sugar Few grains of salt 

cup scalded sweet milk 1 teaspoon vanilla 

14 cup water 24 marshmallows 

2 tablespoons butter 

Place sugar, milk, water and butter in a saucepan and set di¬ 
rectly over the fire to boil slowly, being careful to stir constantly until 
it begins to boil. This point alone has a tendency toward keeping the 
mixture from curding. About 10 or 12 minutes even, slow boiling, 
with some stirring, is necessary before time for testing. When a few 
drops of the syrup, placed in cold water, can be pressed into a soft, 
firm ball it is time then to add the marshmallows. After marshmal¬ 
lows are added, continue to cook and stir until they are dissolved, 
then remove from fire and add salt and vanilla. Cool to lukewarm 
before beating. If cooked the proper length of time about 15 or 20 
minutes will be required for whipping. If it sets too quickly it is never 
so nice. The longer it is beaten the smoother it will be. If for any 
reason it is cooked too long and mixture shows sign of setting too 
soon, either set the saucepan back on the fire in hot water or add a 
little cream to mixture. 

This recipe may be made omitting the marshmallows. 

DIXIE CHOCOLATE ICING. 

3 A cup grated bitter chocolate 2 tablespoons butter 

% cup canned evaporated milk 1 pinch of salt 

1 M cups granulated sugar 1 teaspoon vanilla 

1 teaspoon com syrup (scant) 

Place grated chocolate and condensed milk in saucepan and cook 
until it melts to smooth consistency, stirring frequently. Next add 
sugar, syrup and butter and cook until mixture will form a soft ball 
when dropped in cold water. When it reaches this stage remove from 
fire, add salt and vanilla and allow it to stand in cold water until it 
cools to lukewarm. Now beat mixture until it shows signs of setting, 
then spread on cake. If mixture should set too quickly a little cream 
may be added to save it, but this comes from having cooked mixture 
too long. The mixture may also be set on stove and heated a little if 
it starts to set too quickly. 


— 82 — 



FILLINGS, ICINGS AND FONDANT 


SOFT CHOCOLATE ICING. 

Make the same as above recipe for ‘‘ Cold Icing and Filling, ’ ’ only 
after all ingredients are mixed add cup grated bitter chocolate. 
Melt the chocolate over hot water before adding. 

MOCK CARAMEL ICING. 

Make the same as above recipe for “Cold Icing and Filling,” only 
instead of just melting the butter to boiling point, allow it to brown 
before adding. The “Cold Icing and Filling” is the foundation for all 
cold icings. It may be made and kept several days before spreading, 
providing a damp cloth is kept over top of container. Nuts may be 
added to the recipe or various fruits may be added. Egg yolks may 
be added if a yellow icing is wanted. 

GOLD NUT ICING. 

1 cup sugar 1 teaspoon vanilla 

% cup water % cup blanched chopped al- 

1 egg monds 

Boil sugar and water together until it spins a long hair when syrup 
is dipped from the saucepan and dropped back into the pan. Two or 
three minutes for boiling usually is sufficient time. Beat white and 
yolk of egg well together and pour the boiling syrup very slowly into 
the egg, whipping briskly with wire egg beater. Do not scrape syrup 
from pan; use only the syrup that comes by pouring. Beat the mix¬ 
ture until it shows signs of becoming hard, then add vanilla and 
chopped nuts. Spread on cake. 

CHOCOLATE ICING. 

1 cup sugar 1 teaspoon vanilla 

% cup water 1 egg 

% cup grated bitter chocolate 

Boil sugar, water and chocolate together for about 8 minutes, or 
until it forms a firm ball when dropped in water. Have the egg beaten 
very light. Pour the boiled mixture into the egg and beat until stiff 
enough to spread, usually meaning about 15 minutes’ beating. Add 
extract while beating. 

MARSHMALLOW NUT ICING. 

1 cup sugar 24 marshmallows 

4 tablespoons water cup chopped nuts 

1 egg white 1 teaspoon vanilla 

Boil sugar and water until it forms a hard ball when dropped in 
water. Melt marshmallows in double boiler until marshmallows run 
together. Combine the boiled syrup with melted marshmallows, whip- 

— 83 — 



NINE HUNDRED SUCCESSFUL RECIPES 


ping the mixture while still hot. Last whip in well beaten egg white, 
nuts and vanilla. Spread on cake. 

BOILED ICING. 

1 cup sugar teaspoon cream of tartar 

% cup water *4 teaspoon extract 

1 egg white 

Boil sugar and water together until it hairs when dipped by a 
spoon and dropped back into kettle. Do not stir while boiling and 
keep kettle covered during the time it boils, thus keeping the sides 
washed down by the rising steam. Beat the egg white light, adding 
the cream of tartar to egg while beating. When the white is stiffly 
beaten and the syrup hairs, combine the two, whipping briskly while 
pouring the syrup on egg white. Add extract and beat until stiff 
enough to spread. Double recipe for large sized layer cake. Do not 
scrape syrup from kettle. 

ORANGE FROSTING. 

2 cups 6x confectioners’ sugar 1 egg yolk 

Grated rind of % orange 2 tablespoons melted butter 

Enough orange juice to mois¬ 
ten sugar 

Mix sugar, grated orange and juice together, then add egg yolk 
and melted butter. Beat all together, having mixture just stiff enough 
to spread. 


FONDANT FOR CAKES AND CANDY. 

Place sugar and water in kettle and stir until sugar is dissolved. 
When dissolved, place on the fire and allow it to come to a boil, 
stirring a little at the beginning. After it comes to a boil add acetic 
acid, then wash the sides of the kettle down with a wet cloth, being 
careful to remove every grain of sugar from sides. Now place a lid 
over the kettle and allow the syrup to steam and gently boil for about 
three minutes, then remove the lid and place candy thermometer into 
the boiling syrup, keeping the bulb down and thermometer leaning 
against side of kettle. Watch thermometer closely and when it regis¬ 
ters 239° the fondant is cooked and kettle should be carefully removed 
from fire. A marble slab with four iron bars formed in square on top 
should be in readiness. Wipe off marble slab with cold water first. 
If marble slab is not used, use a large meat platter, wiping platter with 
damp cloth first. As soon as fondant is removed from fire it must be 
poured quickly onto slab or platter. Do not allow it to drip and do 
not use any of the scrapings in kettle. If this point is not watched 
carefully candy will become grainy. Try to pour the syrup onto plat¬ 
ter or slab so that it will be as thin as possible, enabling it to cool 
quicker. The more quickly it cools the better the fondant will be. 


— 84 



FILLINGS, ICINGS AND FONDANT 


Allow the candy to become perfectly cold. Press the back of hand! 
down on candy and if it does not stick to your hand and feels cool 1 
it is in perfect condition. With a paddle begin the kneading process' 
by scooping from the outer edges to center. If all instructions have 
been carefully carried out the fondant should not become granulated 
but should be in a soft, creamy condition. Continue to work it until 
soft and smooth and then form all the mixture in a ball. In a few 
minutes this ball will appear hard like a stone. Wring a cloth out 
of cold water and cover the ball, tucking cloth around the sides well. 
Allow fondant to remain in this condition about 2 or 3 hours. Remove 
the cloth, make out into candy forms or place the ball of fondant in a 
stone jar, packing it in good and firm. Dampen four thicknesses of 
cloth and keep over jar. When wanted for cake icing take out a quan¬ 
tity and warm slightly over steam and spread on cake. The cloth 
should be kept damp over jar, but do not allow cloth to touch fondant. 


— 85 — 



CHAPTER VIII 


Cookies and Small Cakes 


SUGGESTIONS ON COOKIE BAKING. 

To properly bake cookies it is necessary to use regular tin sheet 
pans with a very narrow rim, if any. Cookies baked in heavy black 
pans with wide rims usually brown too quickly on bottom before the 
top is even turned from the natural dough color. Do not crowd cookies 
in pan. They should be baked quickly unless they contain a generous 
amount of fruit and nuts. A more moderate oven should be used for 
these and a longer baking period allowed. If sugar-coated cookies are 
wanted, roll coarse white or colored sugar in on top of dough just 
before cutting in shapes. Macaroons may be baked on greased paper 
or on slightly greased sheets. To prevent macaroons from spreading, 
after they are placed in oven to* bake, have oven hot for first 2 or 3 
minutes, then decrease heat to moderate or very low and allow them 
to remain until done or browned to desired color. Remove macaroons 
from pans or paper while warm; when cold they become so crisp there 
is more danger in breaking them when removing from pans. Cookies 
may be kept in a soft condition by placing them in a covered stone jar. 

HONEY COOKIES. 

1 cup strained honey 

% cup shortening 

2 eggs 

Enough flour to make stiff 
dough 

Cream honey and shortening, to which add well beaten eggs, and 

re-cream. Sift flour, baking powder, salt and nutmeg together and 

add, together with the extract. Make into stiff dough, roll thin, cut 
and bake on greased biscuit sheets. When dough is rolled nearly thin 
enough, sprinkle sugar on top of dough and roll it in. 

COCOANUT COOKIES. 

% cup butter About 3% cups flour 

1 cup sugar 3 teaspoons vanilla 

2 eggs 2 tablespoons water 

4 teaspoons baking powder 1 cup of shredded cocoanut 

Cream butter and sugar thoroughly together, then add eggs and 
cream again. Sift baking powder and flour together and add, also 

— 86 — 


3 teaspoons baking powder 
M teaspoon salt 
x /<z teaspoon nutmeg 
2 teaspoons lemon extract 




COOKIES AND SMALL CAKES 


vanilla, water and cocoanut. Mix all together. Roll dough out on 
floured board as thin as can be handled. With a sharp knife cut in 
squares or diamond shapes, it being hard to cut the dough on account 
of shreds of cocoanut. Bake on greased tin sheets in quick oven. This 
makes about 80 cookies, but they will keep. 


CRUMB COOKIES. 


14 cup butter 
1 cup sugar 

1 egg 
1 egg 

14 cup sweet milk 

2 cups finely rolled and toasted 
bread crumbs 


1 cup flour 

3 teaspoons baking powder 
14 teaspoon cinnamon 
14 teaspoon cloves 
1 teaspoon mace or nutmeg 
14 teaspoon salt 


Cream butter and sugar together, to which add unbeaten egg and 
cream again. Add milk and bread crumbs next. Blend all the dry 
ingredients together and add. Roll dough out as thin as possible, 
sprinkling a little sugar on dough and rolling it in. Cut in shapes and 
bake on greased sheet in hot oven until browned lightly. 


PEANUT BUTTER COOKIES. 


14 cup peanut butter 
3 tablespoons shortening 
14 cup sugar 

1 egg 

2 cups flour 


1 teaspoon baking powder 
14 teaspoon soda 
14 teaspoon salt 
14 cup sour milk 


Cream peanut butter shortening and sugar together, to which 
add well beaten egg and re-cream. Sift flour, baking powder, soda and 
salt together and add to creamed mixture together with sour milk. 
Mix all well. Roll dough on floured board as thin as can be handled, 
always rolling sugar in on top of dough to give the cookies a sugar 
crusted top. Cut in fancy shapes and bake in quick oven. If sweet 
milk is to be used in this recipe, use 2 teaspoonfuls of baking powder 
and leave out soda. This makes about 50 cookies. 


HEALTH COOKIES. 

1 cup shortening 14 teaspoon salt 

1 cup sugar 1 teaspoon nutmeg 

2 eggs 4 tablespoons sweet or sour 

214 cups uncooked rolled oats milk 

2 14 cups flour 14 cup raisins 

1 teaspoon cinnamon 14 cup chopped nuts 

1 teaspoon soda 

Cream shortening and sugar together. Add eggs and re-cream. 
Add rolled oats and mix all together. Sift flour, cinnamon, soda, salt 
and nutmeg together and add alternately to creamed mixture with 

— 87 — 



NINE HUNDRED SUCCESSFUL RECIPES 


milk. Roll on floured board as thin as can be handled, cut in desired 
shapes and bake in a moderately heated oven. If sugar coated cookie 
is wanted, sprinkle sugar on the dough while rolling. These cookies 
keep well and are better with age. 


CORN FLAKE COOKIES. 


1 egg 

% cup sugar 
3 tablespoons butter 

2 cups corn flakes 
H cup cocoanut 


2 teaspoons vanilla 
% cup flour 

1 teaspoon baking powder 
M teaspoon salt 


Cream egg, sugar and butter thoroughly together, to which add 
corn flakes, cocoanut and vanilla. Mix this well together, then sift 
the flour, baking powder and salt into mixture and mix and mash into 
dough ball. Take dough out onto floured board and knead until 
dough can be handled, then roll as thin as possible, sprinkling sugar 
over dough while rolling. 

Cut in shapes and bake as other cookies. Brown these cookies 
to a delicate brown only, and remove from the baking sheet while hot. 
Use a spatula for this. 


SOUR CREAM 

1 cup sugar 
*6 cup butter 

2 eggs 

% cup sour cream 


COOKIES. 

li teaspoon soda 
2% teaspoons baking powder 
2 teaspoons extract 
4 cups flour 


Cream sugar and butter together, to which add unbeaten eggs 
and cream again. Add sour cream, then soda, baking powder and 
flour, all sifted together. Add extract and knead into a smooth dough. 
Roll on floured board, sprinkling sugar on top of dough during the 
rolling process to give cookies a sugar crusted top. Cut in fancy 
shapes and bake in quick oven on greased tin sheets. 


NUT COOKIES. 

X A cup butter About 2 14 cups flour 

1 cup sugar 2 teaspoons vanilla 

2 eggs 2 tablespoons water 

3 teaspoons baking powder 1 cup of finely chopped nuts 

Cream butter and sugar thoroughly together, then add eggs and 
cream again. Sift baking powder and flour together and add with 
vanilla, water and nuts. Mix and roll dough out on floured board as 
thin as can be handled. With a sharp knife cut in squares or diamond 
shapes, it being hard to cut the dough on account of chopped nuts. 
Bake on greased tin sheets in quick oven. This makes about 80 cookies, 
but they will keep. 


— 88 — 



COOKIES AND SMALL CAKES 


SUGAR COOKIES. 

194 cups sugar 3 cups flour 

94 cup butter 194 teaspoons baking powder 

2 eggs 94 teaspoon nutmeg 

2 tablespoons water 

Cream sugar and butter together, to which add eggs and re-cream. 
Sift flour, baking powder and nutmeg together and add together with 
the water. Knead dough on floured board and roll to desired thick¬ 
ness. Cut in fancy shapes and bake on greased tin sheets in quick 
oven. If sugar coated cookies are wanted, roll sugar in on dough 
before cutting in shapes. 


CITRON COOKIES. 


94 cup butter 
1 cup sugar 
1 egg 

1*4 teaspoons baking powder 


*4 teaspoon nutmeg 
3 tablespoons milk or water 
194 cups flour 

94 cup finely chopped citron 


Cream butter, sugar and egg together. Sift baking powder, nut¬ 
meg and flour together and add to mixture with the milk or water. 
Last add the citron well floured. Roll dough out on floured board to 
desired thickness, cut and bake on greased sheets in quick oven. 


PRUNE COOKIES. 


1 cup seeded and chopped 
prunes 

1 large egg or 2 egg yolks 
1*4 cups sifted brown sugar 
494 tablespoons melted short¬ 
ening 


1 teaspoon soda 
*4 teaspoon salt 

94 teaspoon nutmeg 
94 teaspoon cinnamon 

2 94 cups flour 

1 teaspoon baking powder 


Place chopped prunes, egg or egg yolks, sugar, shortening and 
soda in mixing bowl and beat until it is light and creamy. Now siift 
salt, nutmeg, cinnamon, flour and baking powder together and add. 
Mix well, then take out onto floured board, roll and cut in desired 
shapes. If soft cookies are wanted, roll the dough thick. These 
cookies keep and are better with age. 


SOFT GINGER 

94 cup sugar 
94 cup shortening 
94 cup dark molasses 
2 teaspoons ginger 
194 teaspoons soda 


COOKIES. 

2 tablespoons boiling water 
1 egg 

94 teaspoon cinnamon 
94 teaspoon salt 
294 cups of flour 


Boil the sugar, shortening, molasses and ginger for one minute. 
Remove from fire and add the soda after it has been dissolved in the 
two tablespoons of boiling water. Stir until foamy, then add the well 

— 89 — 




NINE HUNDRED SUCCESSFUL RECIPES 


beaten egg. Sift cinnamon, salt and flour together and add last. Mix 
thoroughly before placing on floured board. Roll to thickness of one- 
half inch and cut in shapes to suit. This makes 50 cookies. 

LILLIE’S SLICED COOKIES. 

1 cup butter or other short¬ 
ening 

1 cup brown sugar 

1 cup granulated sugar 

3 eggs 

Cream the shortening and sugar together, to which add one un¬ 
beaten egg at a time, using the 3, beating hard after each addition. 
Sift flour, soda, salt and cinnamon together and add together with the 
nuts. Mix well, and with additional flour on the board place dough 
out and form into an oblong shaped loaf. It is easier to form into two 
loaves. Set these molded loaves in the coldest part of refrigerator 
and let stand until cold and firm, usually about 3 hours. Take from 
refrigerator, slice and bake on greased sheets in quick oven. This 
makes about 50 bar shaped cookies. 

ECONOMY COOKIES. 


4 cups flour 
1 teaspoon soda 
teaspoon salt 
1 teaspoon cinnamon 
1 cup chopped nutmeats 


1 cup of fat that fried cakes 
have been fried in, or drip¬ 
pings 

1 cup sugar 

1 egg 

2 *4 cups flour 


4 teaspoons baking powder 
3 tablespoons milk or water 
2 teaspoons cinnamon 
1 teaspoon nutmeg 
M teaspoon cloves 


Cream fat, sugar and egg together. Sift flour and baking powder 
together and add to creamed mixture, together with milk or water and 
spices. Mix all and roll out on floured board, cut and bake. 


BRAN COOKIES. 

}4 cup butter 1 teaspoon soda 

*4 cup sugar }4 teaspoon nutmeg 

1 egg 1 teaspoon ginger 

*4 cup molasses (dark va- 1 teaspoon cinnamon 

riety) % teaspoon cloves 

*4 cup sour milk M teaspoon salt 

1% cups flour 2 cups bran 

Cream the butter, sugar and egg together until light. To this 
add the molasses. Next sift the flour, soda, nutmeg, ginger, cinnamon, 
cloves and salt together and add to creamed mixture alternately with 
sour milk. Last add bran and knead. Place dough on floured board 
and roll very thin, cut and bake. This makes about 60 medium sized 
cookies. 


— 90 — 



COOKIES AND SMALL CAKES 


BROWN SUGAR COOKIES. 


1 cup brown sugar 
34 cup butter 

1 large egg 

2 34 cups flour 


1 teaspoon vanilla 
% teaspoon soda 
Few grains of salt 

2 tablespoons sour milk 


Cream sugar and butter together, to which add the egg and cream 
again. Sift all other dry ingredients together and add, together with 
the sour milk. Roll on floured board to a thickness of *4 inch. Cut 
and bake in quick oven. This makes a thick cooky. 


FLORENCE’S CHRISTMAS COOKIES. 

34 cup butter 94 teaspoon soda 

1 egg 4 tablespoons sour milk 

1 cup sugar 234 cups flour 

1 tablespoon hot water 34 teaspoon anise oil 

Soften the butter and place in bowl. Next add the sugar and egg 
and beat until light. Dissolve the soda in the tablespoonful of hot 
water, and beat another minute. Next add the sour milk, 'flour and 
anise oil and form into soft dough. Take out onto floured board and 
roll either very thin or make in thick cookies. Sprinkle sugar over 
top when rolling or each cooky may be dipped in colored sugar before 
baking. 


MARIE’S BUTTER COOKIES. 

(For Christmas.) 

34 lb. sugar 1 lb. flour 

34 lb. butter 1 teaspoon baking powder 

3 eggs Grated rind of 34 lemon 

Cream sugar and butter thoroughly, to which add eggs and beat 
until very light. Sift flour and baking powder together and add to¬ 
gether with the lemon rind. Mix and roll on well-floured board, if nec¬ 
essary using a little additional flour to stiffen the dough. When 
cookies are all cut in fancy shapes, brush beaten egg over the top of 
all and bake in quick oven. 

FRANCE’S ALMOND COOKIES. 

3 egg whites 34 lb. finely ground almonds 

34 lb. pulverized sugar Enough orange juice to flavor 

Beat egg whites very stiff and add to them first the sugar, then 
the almonds, using the folding method. Last add the orange juice or 
orange extract to flavor and bake on buttered sheets. 

— 91 — 



NINE HUNDRED SUCCESSFUL RECIPES 


TEA CAKES. 

1 cup butter 3% cups flour 

1 cup sugar 3 teaspoons vanilla, or 2 tea- 

3 eggs spoons lemon, or 1 teaspoon 

2 teaspoons baking powder almond 

Cream butter and sugar together, then add unbeaten eggs and 
cream again. Sift flour and baking powder together and add to these 
ingredients, mixing into a firm dough. Roll as thin as possible, cut, 
place on greased pans and bake in quick oven. No salt is needed in 
this recipe, owing to the amount of butter used. 

It is hard to tell exactly the amount of flour to be used in cookies, 
an extra amount always being needed for the rolling process. 

ORANGE TEA CAKES. 


1 cup sugar Grated rind of Vt or 1 whole 

Vt cup butter orange 

1 egg Vz cup orange juice 

About 2 Vt cups flour 2 teaspoons baking powder 

Cream sugar and butter together, to which add egg and re-cream. 
Add grated orange peeling and orange juice, together with flour and 
baking powder after it has been sifted together. Roll dough thin, 
rolling granulated sugar on top of dough. Cut in fancy shapes. Mix 
powdered sugar and orange juice together and place one drop on each 
cake, together with one-half nut. 


ELKHART DROP CAKES. 

114 cups dark brown sugar 2 cups flour 

% cup butter 1 teaspoon soda 

3 eggs % teaspoon salt 

1 teaspoon cinnamon Vt cup raisins 

1 teaspoon cloves 1 cup black walnut nut meats 

1 teaspoon nutmeg 

Cream butter and sugar thoroughly, to which add egg yolks and 
cream again. Next sift all dry ingredients together and add. Fold in 
the raisins and nuts and last the well beaten egg whites. Drop on 
greased tins and bake in quick oven for 5 or 10 minutes, then decrease 
heat for remaining baking period. 


ALMOND SOUR CREAM DROP CAKES. 


1 cup sugar 

2 tablespoons butter 
1 egg 

1 cup sour cream 
1 % cups flour 


3 teaspoons baking powder 
H teaspoon soda 
Vt teaspoon salt 
1 teaspoon almond extract 
Vt cup chopped almonds 


Evenly blend the sugar and butter, to which add the well beaten 
egg and cream thoroughly. Sift flour, baking powder, soda and salt 

— 92 — 



COOKIES AND SMALL CAKES 


together 3 times. Place 3 tablespoonfuls of the sifted ingredients into 
the creamed mixture and beat all together, then add sour cream and 
remaining dry ingredients to creamed mixture and beat hard for 2 
minutes. Bake in greased and flour-dusted muffin tins, or dough may 
be dropped by spoonfuls on greased sheets. Make a cold icing and 
place a dot of cold icing on top of each cake and on top of each drop 
of icing place 3 blanched almonds. 


QUEEN CUP CAKES. 


4 tablespoons rendered hen 
fat 

1 cup light brown sugar 
1 large egg 

cup sweet milk 


1*4 cups flour 
3 teaspoons baking powder 
1 teaspoon vanilla extract 
Few grains of salt 


Have fat in softened condition and then place all the ingredients 
in bowl in order given and beat 5 minutes. Bake in greased and flour- 
dusted muffin tins. When done remove from pans and cool. After 
they are thoroughly chilled, cut each cup cake in half, making two 
layers. Between the layers place a generous spreading of “Date Nut 
Filling,” as given in cake icings. These remain moist indefinitely if 
kept under a crock. 

NOEL CUP CAKES. 

cup butter or substitute 1 cup cold milk 

1 14 cups sugar 1 J 4 teaspoons extract 

214 cups flour 3 egg whites 

414 teaspoons baking powder 

Cream butter till soft, then combine with sugar and beat till 
frothy, using hot water method. Sift the flour and baking powder to¬ 
gether three times and add to creamed mixture alternately with milk. 
Beat 2 minutes, then fold in the stiffly beaten egg whites. Do not 
beat after whites are added. Bake in greased muffin tins. Ice with 
thick covering of “Jiffy Icing.” On top of each cake place a large 
gumdrop, and evenly around the gumdrop place silver candies. Use 
different colored gumdrops. 


PRUNE CUP CAKES. 


1 cup cooked and chopped 
prunes 

1 large egg or 2 yolks 

1 cup white or brown sugar 

2 tablespoons melted butter or 
other shortening 


J4 teaspoon soda 
*4 teaspoon salt 
% teaspoon nutmeg 
2 teaspoons baking powder 
194 cups flour 
% cup sour milk 


Cook prunes until tender, but not too soft. Seed and chop into 
pieces. Place the cup of prunes in mixing bowl together with the egg 
or yolks, sugar, melted butter, soda, salt and nutmeg, and beat hard 

— 93 — 



NINE HUNDRED SUCCESSFUL RECIPES 


for 1 minute. Next sift the flour and baking powder together and add 
alternately with the sour milk. Mix well, then place in greased and 
flour-dusted pans and bake. This makes 18 large cup cakes. 


PLAIN RICH CUP CAKES. 


H cup softened butter 
1 cup sugar 
1 egg (large) 

)4 cup milk or water 


1 % cups flour 

2 teaspoons baking powder 
)4 teaspoon salt 

1 teaspoon any desired extract 


Place all ingredients in crock in the order given and beat 5 min¬ 
utes very hard. Bake in greased and flour-dusted muffin tins. 


COCOA CUP CAKES. 

)4 cup butter 
)4 cup sugar 
1 egg 

% cup sweet milk 
1)4 cups flour 

Cream butter and sugar together, to which add beaten egg and 
cream again until light. Next sift flour, baking powder, cocoa and 
salt together and add alternately to the creamed mixture with the 
sweet milk. When all ingredients are combined, add vanilla and beat 
hard for 1 minute. Pour into greased and flour-dusted muffin tins and 
bake slowly. This makes 12 large drop cakes. Cover cakes over with 
chocolate icing. 

JUMBLES. 

)4 cup butter 1)4 teaspoons baking powder 

1 cup sugar Few grains of salt 

4 egg yolks 2 tablespoons water or milk 

About 2)4 cups flour 2 teaspoons extract 

Cream butter and sugar together, to which add egg yolks and 
cream again. Sift flour, baking powder and salt into mixture and add 
the milk and extract. Stir all together. Roll dough out onto floured 
board to about % inch in thickness, then sprinkle coarse colored sugar 
over top and roll the dough then as thin as can be handled. Cut with 
doughnut cutter and bake in quick oven on greased tin sheets. 


3 teaspoons baking powder 
)4 cup cocoa 
)4 teaspoon salt 
1 teaspoon vanilla 


1 cup sugar 
)4 cup butter 

1 egg 

2 cups flour 


VANILLA WAFERS. 

2)4 teaspoons baking powder 
)4 teaspoon salt 
)i cup milk 
2 teaspoons vanilla 


Cream sugar and butter together, to which add egg and re-cream. 
Sift flour, baking powder and salt together and add to creamed mix- 

— 94 — 



COOKIES AND SMALL CAKES 


ture, alternately with milk and vanilla. Mix and roll on floured board 
as thin as it is possible to roll the dough. Cut and bake on greased 
sheets in quick oven. 


GRAHAM WAFERS. 

1 egg 

H cup sugar 
% cup sour cream 
M teaspoon soda 

Beat egg light, then combine with all other ingredients in order 
given. Mix with a spoon, takeout onto floured board, roll as thin as 
possible, cut and bake. Sugar may be rolled in on top of dough. 


teaspoon salt 
cups graham flour 
1 cup white flour 


HERMITS. 


1cups sugar 
1 cup lard and butter mixed 
3 eggs 

3 tablespoons sour milk 
% teaspoon soda 
1 teaspoon baking powder 
1 teaspoon cinnamon 


teaspoon cloves 
*4 teaspoon allspice 
1 teaspoon nutmeg 
1 cup seeded raisins 
*4 cup finely chopped citron 
Enough flour to make dough 
stiff enough to roll 


Mix ingredients as given in order, having eggs well beaten. Bake 
in quick oven to delicate brown. Hermits improve in flavor if kept a 
few days. 


ALMOND TEA BARS. 

1 cup sugar 1 cup blanched chopped al- 

4 tablespoons water monds 

1 egg wliite 

Boil sugar and water until it hairs. Have egg white beaten stiff 
and slowly pour the boiling syrup over egg white, whipping briskly. 
When mixture begins to stiffen add the chopped nuts. Spread on long 
shaped crackers and place in oven to brown lightly. 


NUT SQUARES. 


2 eggs 

U 

teaspoon salt 

1 cup brown sugar 

% 

teaspoon baking powder 

% cup flour 

% 

cup nutmeats 


H teaspoon cinnamon 

Beat eggs light, to which add sugar and beat 2 minutes. Sift 
flour, cinnamon, salt and baking powder together and add together 
with nutmeats. Place dough in greased and flour-dusted pan. Bake 
in moderate oven and when done remove from oven and cut in squares. 

— 95 — 



NINE HUNDRED SUCCESSFUL, RECIPES 


CITRON MACAROONS. 

3 egg whites 14 cup finely chopped citron 

1 cup powdered sugar 1 tablespoon flour 

1 cup blanched and chopped Grated rind of 14 lemon 

almonds 1 teaspoon lemon juice 

Add pinch of salt to egg whites and beat until very stiff. Fold 
in powdered sugar after it has been sifted one time. Mix almonds, 
citron and flour and add. Last add grated lemon rind and juice. Drop 
by teaspoonfuls on greased sheet. Place in quick oven for first 3 or 4 
minutes, then turn heat to very low and allow macaroons to bake for 
about 20 minutes longer. Remove macaroons from pan while hot, 
using a pancake turner or spatula for lifting them from pans. 

BUTTER MACAROONS. 


4 eggs 

% cup butter 

1 cup sugar 

2 cups flour 

14 teaspoon salt 


2 teaspoons baking powder 
14 teaspoon nutmeg 
14 cup chopped blanched al¬ 
monds 


Separate the yolks from the whites of eggs. Drop the yolks in 
boiling water and let stand 20 minutes. Remove eggs from hot water, 
cool and place in a bowl. Mash the yolks thoroughly and then gradu¬ 
ally add the butter and cream to a smooth mixture. Mix sugar, flour, 
salt, baking powder and nutmeg together and add to the creamecb 
mixture, beating hard after all ingredients are combined. Add al¬ 
monds and then fold in the stiffly beaten egg whites. Drop mixture 
by spoonfuls on greased tin sheet. Place in a hot oven for first 2 or 3 
minutes, then decrease heat to moderate for remaining baking period. 


PEANUT MACAROONS. 


3 egg whites 1 tablespoon flour 

Pinch of salt 14 teaspoon cinnamon 

14 teaspoon cream of tartar 1 cup finely chopped peanuts 

1 cup granulated sugar 

Add pinch of salt to egg whites and beat until light. Mix cream 
of tartar and sugar together and add, beating until mixture is very 
stiff. Mix flour, cinnamon and peanuts together and add last by the 
folding process. Drop on greased paper or biscuit sheet and bake in 
moderate oven until done. 


CORNFLAKE ROCKS. 


1 cup light brown sugar 

2 eggs 

3 tablespoons flour 
2>4 cups corn flakes 


14 cup cocoanut 
14 cup chopped walnuts 
14 cup chopped raisins 
Few grains of salt 


Beat eggs light, to which add sugar and cream again until very 
light. Blend flour, corn flakes, cocoanut, walnuts, raisins and salt 


— 96 — 



COOKIES AND SMALL CAKES 


together and add. Drop by spoonfuls on greased sheets. Place in 
quick oven for first 3 minutes, then decrease to moderate for remain¬ 
ing baking period. Remove from sheets while hot, using spatula or 
pancake turner. Do not bake too brown. 


FERGUSON GEMS. 


cup sugar 

H 

teaspoon salt 

cup butter 

H 

teaspoon ginger 

14 cup sorghum molasses 

H 

teaspoon cloves 

% cup water 

% 

teaspoon nutmeg 

1 cup bread crumbs 


teaspoon cinnamon 

1H cups flour 

% 

cup raisins 

3 teaspoons baking powder 

U 

cup chopped citron 

J4 teaspoon soda 

% 

cup chopped nuts 


Cream sugar, butter and sorghum together, to which add water 
and bread crumbs. Sift flour, baking powder, soda, salt, ginger, 
cloves, nutmeg, and cinnamon together and add next. Add floured 
raisins and citron, then the nuts. Stir all together and bake in greased 
and floured muffin tins. Bake longer than for plain gems. 

MARGUERITES. 

2 eggs M teaspoon salt 

1 cup brown sugar 1 teaspoon vanilla 

% cup flour 1 cup chopped nuts 

*4 teaspoon baking powder 

Beat eggs light, to which add brown sugar and beat again until 
mixture is very light. Sift flour, baking powder and salt into mixture 
and beat. Add vanilla and nuts and mix well. Bake in small sized 
muffin tins greased and flour-dusted. One-third cup of flour makes a 
soft, tender Marguerite. If a firm Marguerite is wanted add ^ cup of 
flour. 

LADY FINGERS. 

2 eggs % scant cup flour 

^4 cup sugar (pulverized) Few grains of salt 

14 teaspoon almond extract 

Beat egg whites to a stiff froth, to which carefully fold in the 
sugar. Beat egg yolks light and carefully add to whites and sugar. 
Add the almond extract next and last slowly fold in the flour and 
pinch of salt. Much better results will follow if regular lady finger 
pans are used for the baking of fingers. Grease and flour-dust pans. 
If dough is dropped from pastry bag, use greased oil paper on which 
to bake them. The fingers may be stuck together with egg whites and 
pulverized sugar, first dipping the fingers in egg whites, then in pow¬ 
dered sugar and firmly pressing them together. If fancy fingers are 
wanted, make a cold icing and place between fingers, adding 2 gen- 

— 97 — 



NINE HUNDRED SUCCESSFUL RECIPES 


erous drops of icing on top of fingers and placing a nnt half in center 
of each drop. Fingers may also be iced all over first, then rolled in 
chopped nuts or cocoanut, or they may be dipped in melted dipping 
chocolate. 

IDEAL GINGER SNAPS. 


1 cup sorghum molasses 
% cup butter 
3 M cups flour 
% cup sugar 


2 teaspoons ginger 
*4 teaspoon soda 
2 teaspoons baking powder 
teaspoon salt 


Boil sorghum one minute, remove from fire and dissolve butter In 
sorghum; cool until lukewarm, then sift in dry ingredients and mix 
into stiff dough. Roll on floured board very thin. Cut in shapes and 
bake in moderate oven. 


GINGER SNAPS. 


1 cup sorghum molasses 

% cup butter and lard mixed 
3J4 cups flour 

2 teaspoons ginger 


*4 teaspoon soda 
2 teaspoons baking powder 
teaspoon salt 


Boil sorghum one minute, remove from fire and add shortening. 
Allow this mixture to cool to lukewarm, then add the dry ingredients 
sifted together. Roll dough out on floured board as thin as can be 
handled. Cut in fancy shapes, or plain, and bake in moderately heated 
oven. This makes 80 ginger snaps. 

CORN FLAKE DROPS AND KISSES. 


2 eggs 

1 cup sugar 

2 tablespoons flour 


3 cups corn flakes 
% teaspoon salt 
% cup chopped pecans 


Beat eggs and sugar together until light. Mix sugar, flour, corn 
flakes, salt and pecans together and add to the creamed mixture. Drop 
by spoonfuls on greased tin sheets and bake in moderate oven for about 
20 or 25 minutes. When done remove from pan with spatula or pan¬ 
cake turner while drops are warm. If kisses are to be made bake in 
same way, only drops must be taken quickly from the pan while they 
are very hot and rolled into a ball in the palm of hand. Melt dip¬ 
ping chocolate and roll the kisses in the chocolate. After being dipped 
into chocolate, kisses may also be rolled in chopped nuts or cocoanut. 


BLACK WALNUT KISSES. 


2 egg whites 

Few grains of salt 

Small pinch of cream of tartar 


1 cup light brown sugar 

2 tablespoons flour 
1 cup nut meats 


Add few grains of salt to egg whites and beat until eggs are half 
stiff, then add pinch of cream of tartar and continue to beat until very 

— 98 — 



COOKIES AND SMALL CAKES 


stiff. Mix sugar and flour together and fold into egg whites. Last 
add nut meats. Drop on slightly greased sheets, placing in hot oven at 
first, then decreasing heat and allowing kisses to remain until welL 
done. Remove kisses from pan with spatula when yet warm. 

PECAN KISSES. 

3 egg whites % teaspoon almond extract 

Pinch of salt 1 cup chopped pecans \ 

1 cup granulated sugar 1 tablespoon flour 

% teaspoon cream of tartar '■•3 

Add pinch of salt to egg whites and heat until stiff; add cream of 
tartar and sugar and continue to beat until mixture is very stiff. Add 
the tablespoonful flour to the chopped nuts, evenly blending, then stir 
this into the egg mixture, together with the almond extract. Drop on 
greased paper and bake slowly, usually requiring about 25 minutes for 
the baking. Kisses may be baked on greased tin biscuit sheets. 


PEPPER NUTS. 


3 eggs 

2 cups brown sugar 
2 % cups flour 
1 cup seedless raisins 
1 cup currants 
1 cup nut meats, chopped 


*4 teaspoon white pepper 

1 teaspoon cloves 

2 teaspoons cinnamon 

teaspoon soda 
% teaspoon baking powder 
% teaspoon salt 


Beat eggs separately, then together. Add the flour gradually and 
stir until smooth, then add raisins, currants and nut meats. Mix 
thoroughly, then sift in the pepper, cloves, cinnamon, soda, baking 
powder and salt. Knead on floured board and cut in tiny round shapes 
and bake on greased sheets. 


SOPHIA’S 


4 eggs 
2 cups sugar 

% cup grated bitter chocolate 
(melted) 


BROWNIES. 

^4 cup butter 
1 cup flour 
1 teaspoon vanilla 
% cup nut meats 


Separate whites and yolks and beat whites very stiff. Add to the 
stiffly beaten egg whites the sugar first, then the well beaten yolks, 
using the folding method for both. Next add the melted butter and 
melted chocolate. Spread dough in generously buttered sheet and 
sprinkle the nut meats evenly over the top. Bake about 40 minutes 
in moderate oven at first, then increase the heat. When the mixture 
rises and sets firm and seemingly hard, remove from oven and cool. 
When cold, cut in squares and serve. No baking powder is used in 
this recipe. 


— 99 — 



CHAPTER IX 


Desserts and Puddings 


APPLE CAKE. 

1% cups flour 1 tablespoon sugar 

1 teaspoon baking powder 6 tablespoons shortening 

*4 teaspoon nutmeg Mt cup water 

teaspoon salt 

Sift flour, baking powder, nutmeg, salt and sugar together. Cut 
shortening in with spatula or mixing spoon. Add water and stir 
briskly. Roll dough out on floured board to thickness of pie crust and 
line a large shallow pan, or dough can be divided and two smaller pans 
prepared. Cut apples in eighths and place in bottom of lined pan. 
Over the apples sprinkle sugar, and either cinnamon or nutmeg to 
taste. Over the top of this place butter in small dots at regular spaces. 
Bake until apples are tender. 

APPLE TARTS. 

1% cups flour 5 tablespoons shortening 

1 tablespoon sugar 1 egg 

teaspoon baking powder 1 teaspoon lemon juice 

teaspoon salt 2 tablespoons cream 

Sift flour, sugar, baking powder and salt together. With spatula 
cut shortening into dry ingredients, having all evenly blended. Beat 
egg light and combine with cream and lemon juice, then add to dry in¬ 
gredients. Mix, then roll dough out on floured board as thin as pos¬ 
sible to handle, keeping dough on one side and rolling from center out 
with each stroke of rolling pin. Cut dough in round shapes. Have 
apples cooked in candied form. Enclose a small piece of candied apple 
in tart by lapping one-half of dough over in envelope form, pressing 
edges down with fork. Apples may be flavored with nutmeg or cinna¬ 
mon. Another way is to roll the dough in long strips, place a quarter 
of candied apple on strip of dough and roll it over in one fold, then 
cutting strip off and rolling another apple, and so on until strip is 
used. Bake these tarts in quick oven. Another tart may be made by 
rolling dough very thin. Cut two round sizes of dough. On larger 
size of dough lay a piece of apple. Over this place a smaller round of 


— 100 — 




DESSERTS AND PUDDINGS 


dough. With fork press the edges down, enclosing apple in hat crown 
form. After tarts are baked remove from oven, cool and place a cirele 
of stiff jelly or preserves around the crown, dust with pulverized sugar 
and serve. 


STEAMED APPLE 

2 cups flour 

2 teaspoons baking powder 
1 teaspoon salt 
5 tablespoons butter 


COBBLER. 

94 cup milk or water 
3/4 cups sliced apples 
Nutmeg or cinnamon to taste 
1 cup sugar 


Sift flour, baking powder and salt together. Cut butter in with 
spatula until evenly mixed. Add milk or water, stir briskly and roll 
on floured board to thickness of ^4 inch. Line a baking dish with the 
dough. Mix apples, sugar and nutmeg together and place in lined 
dish, roll the remaining dough and make cover for top with air holes 
in top cover. Set baking dish in steamer and steam for 2 hours, keep¬ 
ing cobbler covered while steaming. Serve with butter sauce. This 
cobbler may be baked instead. 


STUFFED BAKED APPLES. 


8 large firm apples 
% cup chopped blanched al¬ 
monds 

2 cups light brown sugar 
94 cup stale cake crumbs or 
vanilla wafers 


4 tablespoons butter 
94 teaspoon nutmeg 
94 teaspoon cinnamon 
1 cup water 


Make a syrup from the 1 cup of water and 1 cup of the brown 
sugar. Pour this syrup into a baking dish. Wash, dry and core 
apples and set them upright in syrup. Mix together the almonds, 
remaining cup of sugar and cake or vanilla wafer crumbs and pack 
each cavity, if possible heaping it up on top. Place butter in dots 
all over apples and in syrup. Sprinkle cinnamon and nutmeg over top. 
Bake till apples are tender. Place the apples on sauce dishes and serve 
warm, dividing the syrup in pan in equal portions and serving with 
each apple. 

APPLE ROLL. 

2 cups flour 94 teaspoon salt 

4 tablespoons sugar 5 tablespoons shortening 

2 teaspoons baking powder % cup sweet milk 

Sift flour, sugar, baking powder and salt together. Cut shorten¬ 
ing in with spatula or mixing spoon, adding the milk and stirring all 
together. Roll dough on floured board to thickness of about *4 of an 
inch, keeping the dough rolled in oblong shape. Spread melted butter 
over the dough first, then a generous layer of finely chopped apples 
and sugar. Sprinkle either nutmeg or cinnamon over this and roll 
dough as tightly as can be rolled in long shaped roll. Cut slices from 

— 101 — 




NINE HUNDRED SUCCESSFUL RECIPES 


the roll about 2 inches thick and place on greased pan in same manner 
as though you were to bake biscuits, only keep slices close together. 
On top of each slice place Y$ of an apple. Bake in oven until apples 
on top of rolls are tender. Serve hot with rich sauce, cottage sauce 
being excellent on these rolls. 


APPLE CRUST. 


7 medium sized apples 

% 

16 cup sugar 


2 tablespoons butter 

16 


teaspoon nutmeg or 1 tea¬ 
spoon cinnamon 
cup water 


Peel and chop apples fine. Place in pudding dish with sugar, 
butter, nutmeg or cinnamon and water. Prepare a crust in following 
manner: 


3% tablespoons melted butter 
2 tablespoons sugar 
1 egg 

16 cup flour 


2 teaspoons baking powder 
Pinch of salt 
% cup sweet milk 
1 cup toasted bread crumbs 


Cream butter, sugar and egg together. Sift flour, baking powder 
and salt together and add to creamed mixture alternately with sweet 
milk. Next add crumbs and mix, then spread over apples and bake 
in moderate oven. When done remove from oven, dip out in squares, 
turning crust down on plates, having apple mixture on top. Serve 
with a rich sauce, cottage sauce being excellent for this. 


ESCALLOPED APPLES. 

4 cups finely chopped apples 16 teaspoon cinnamon 

1 16 cups bread crumbs 1 cup water 

% cups sugar 2 tablespoons butter 

16 teaspoon nutmeg 

Have apples peeled, cored and chopped. Place apples, crumbs, 
sugar and flavoring in alternate layers in baking dish. Place the 2 
tablespoonfuls of butter in dots over the top of mixture. Pour the 
water over this. Bake slowly in moderate oven, usually requiring 
about an hour for the baking. Serve hot with rich sauce, cottage sauce 
being good on this. 

BAKED APPLE DUMPLINGS. 

2 cups flour 5 tablespoons shortening (6 

2*4 teaspoons baking powder tablespoons if short crust is 

14 teaspoon salt desired) 

% cup cold water 

Sift flour, baking powder and salt together. Cut shortening in 
with spatula or mixing spoon. Add water, stir briskly and roll on 
floured board to thickness of x /2 inch. Cut dough with round cutter 
in shape large enough to enclose a small sized apple. Have apples 

— 102 — 



DESSERTS AND PUDDINGS 


peeled, cored and cavity filled with sugar, nutmeg and butter. En¬ 
close each apple, prepared in this manner, in the dough and have 
dough well pinched together at top of apple. To keep dough from 
slipping down, place 3 toothpicks through dough and apple at top. 
Place apples in baking dish, pouring in a small amount of water. 
Also place in the pan with the water enough sugar and butter to form 
a rich syrup. Cook dumplings until apples are tender. Serve hot 
with cream or any desired prepared sauce. 

FRUIT DUMPLINGS. 

2 tablespoons sugar 1 pinch of salt 

2 tablespoons butter 2 teaspoons baking powder 

1 egg 3 tablespoons milk 

1J4 cups flour 

Cream sugar and butter together, to which add egg and re-cream. 
Sift flour, salt and baking powder together and add to creamed mix¬ 
ture, alternately with sweet milk. Place dough on floured board, roll 
to thickness of Vi inch, cut in small diamond or round shapes. Drop 
into boiling sweet fruit juice and allow cover to remain on for about 
12 minutes. Remove from fire, place dumplings on individual plates 
and serve with the fruit juice in which they are cooked, or more juice 
may be added. 

PEACH SHORT CAKE. 

2M cups flour 5 or 6 tablespoons butter 

4 tablespoons sugar 1 egg 

4 teaspoons baking powder % cup sweet milk 

14 teaspoon salt }4 teaspoon vanilla 

Sift flour, sugar, baking powder and salt together. Cut butter in 
with spatula. Beat egg light and add to sweet milk. Pour milk, egg 
and vanilla into flour mixture and stir briskly. Roll dough out on 
floured board to thickness of V 2 inch. Knead as little as possible be¬ 
fore rolling. Cut in shapes larger than for biscuits. Bake in quick 
oven for about 10 minutes. When cakes are browned lightly, remove 
from oven, split, add a little butter to lower half and lay slices of 
sweet canned peaches or crushed sugared peaches on cake. Place the 
top of cake on this and over the top spread another generous spoonful 
of crushed peaches or slices. Serve warm with whipped cream. 

STRAWBERRY SHORTCAKE. 

2^4 cups flour 6 tablespoons butter 

4 tablespoons sugar 1 egg 

314 teaspoons baking powder % cup mi l k 

teaspoon salt *4 teaspoon vanilla 

Sift flour, sugar, baking powder and salt together. Cut butter in 
with spatula or mixing spoon. Beat egg light and add to the milk, 

— 103 — 



NINE HUNDRED SUCCESSFUL RECIPES 


then combine the dry ingredients, milk, egg and vanilla. Knead into 
a soft dough and roll on floured board to thickness of about ^ inch. 
Cut in individual shapes larger than for biscuits. Bake in quick oven 
for about 10 minutes, browning to a delicate brown. Remove from 
oven and while yet warm, split each cake and spread a little butter 
on under half. Have half crushed sugared strawberries ready and 
spread between the split cakes. On top of cakes spread strawberries 
after they have been rolled in powdered sugar. On top of strawber¬ 
ries place a generous spoonful of whipped cream with one red berry 
on top of this. 

JELLY ROLL. 

3 eggs 3 teaspoons baking powder 

134 cups granulated sugar 34 cup nearly boiling hot 

134 cups flour water 

34 teaspoon salt 1 teaspoon lemon extract 

Beat eggs light, then add sugar and beat all together until mix¬ 
ture is very light, usually from 5 to 10 minutes being necessary for the 
beating. Sift flour, baking powder and salt together three times and 
add to egg and sugar mixture and beat again about two minutes. 
Last add the hot water gradually, then the extract. Beat mixture and 
pour into a pan prepared in the following manner: Select a tin pan 
with narrow rim, about 12x14 or 12x16 inches in size. Grease this 
pan generously, then lay a piece of oil paper in bottom of pan on top 
of grease, seeing that the paper is just the size of the bottom. When 
paper is fitted in, then grease the paper generously and dust flour 
over this. Now pour the dough mixture in and bake as you would 
bake a layer cake, only having the oven a little hotter. When cake is 
done take from oven and turn it out upside down on a damp towel. 
Remove the paper from cake quickly, if it does not adhere to pan, 
and spread soft jelly over the cake. Now take the end of towel next 
to you and roll it from you, simply forcing the roll ahead of your 
towel. This must all be accomplished in about 2 minutes from the 
time it leaves the oven, before the steam escapes from the hot cake, or 
roll will crack. A lemon filling or chocolate filling may be used in¬ 
stead of jelly, or a marshmallow mixture may be used. 

LEMON ROLL. 

Follow the recipe for Jelly Roll, but fill with lemon filling made in 
following manner, instead of using jelly: 

1 egg 

1 cup cold water 
1 cup sugar 
7 tablespoons flour 

Beat egg light, to which add the water. Mix the sugar and flour 
together and add to the water. Place this on to cook in double boiler 
and cook till it thickens, stirring constantly. When thick remove from 

— 104 — 


234 tablespoons lemon juice 
Grated rind of 34 lemon 
3 tablespoons butter 



DESSERTS AND PUDDINGS 


fire, add lemon juice, rind and butter. Cool mixture first, then it is 
ready to spread on roll. 


FRESH BLACKBERRY OR RASPBERRY ROLL. 


2 cups flour 

2 teaspoons baking powder 
1 tablespoon sugar 
H teaspoon salt 
5 tablespoons shortening 


% cup sweet milk 
3 cups fresh blackberries or 
raspberries 

1 cup sugar 

2 tablespoons butter 


Sift flour, baking powder, sugar and salt together. Cut shorten¬ 
ing in dry ingredients and then add milk and mix quickly into a soft 
dough. Dredge board with flour and roll dough in oblong shape to 
thickness of ^ inch. Have the 2 tablespoonfuls of butter softened 
and spread over the dough, then spread fresh blackberries evenly over 
this. Sprinkle sugar and flour over the top of all and roll this into a 
long roll, rolling it as tight as possible, pinching the edges well to¬ 
gether at last. Bake on greased sheet or pan in hot oven. Other fresh 
fruit may be used in place of blackberries and raspberries. 

FRESH BLACKBERRY OR RASPBERRY ROLL SAUCE. 


Mix 2y 2 cups of berries with 2/3 cup of sugar and 2/3 cup of 
cream. Crush the berries before combining with sugar and cream. 
This does not look good, but the flavor is there. 


ANGEL’S DELIGHT. 


3 eggs beaten separately 
cup finely chopped dates 
6 tablespoons finely rolled 
cracker crumbs 
M cup sugar 


M cup chopped pecans 
4 tablespoons flour 
1 teaspoon baking powder 
Pinch of salt 


Beat egg yolks very light, to which add dates, cracker crumbs, 
sugar and pecans, mixing all thoroughly. Sift flour and baking powder 
together and add next, having mixture in perfect blended form. Add 
pinch of salt to egg whites and beat until stiff, then fold whites care¬ 
fully in crumb mixture, stirring enough to have it smooth. Bake in a 
loaf pan. Pan should be very slightly greased. Allow pudding to 
remain in pan till cold, then remove. Serve in slices with whipped 
cream, seasoned to suit taste, or any desired sauce may be used. This 
makes enough to serve six persons generously. Pudding should be 
baked slowly. 


RICH CHERRY COBBLER. 


2 cups flour 6 tablespoons shortening 

2 teaspoons baking powder 1 egg 

16 teaspoon salt Sweet milk 

1 tablespoon sugar 

Sift flour, baking powder, salt and sugar together. Cut shorten¬ 
ing in with mixing spoon or spatula. Beat egg light and pour into 

— 105 — 



NINE HUNDRED SUCCESSFUL RECIPES 


measuring cup. Pour enough sweet milk in cup with egg to make 2/3 
cupful. Now combine liquid mixture with dry ingredients, stirring 
briskly. Roll dough out on floured board to thickness of pie crust. 
Line a deep pan with the crust. Mix together 3 cups of fresh seeded 
cherries, 4 tablespoonfuls flour, iy 2 cups sugar, and place in the lined 
pan, placing 2 tablespoonfuls of butter in dots over this. Roll another 
thickness of dough for top cover; bring under-crust dough down from 
outer edges and lap over top covering. Make some air slits in top 
of crust and place cobbler in a hot oven for first 10 minutes, then de¬ 
crease the heat and continue to bake in moderate oven for remaining 
period. The cobbler should be baked longer if the cherries are fresh. 
Where canned cherries are used, make the same way as with fresh. 
Always be careful to blend sugar and flour together, then add to fruit 
in separate bowl before placing in the crust. 

BLACKBERRY, RASPBERRY OR RED RASPBERRY COBBLER. 

Use the same recipe as for Rich Cherry Cobbler, only make the fol¬ 
lowing changes, viz.: Use one cup of sugar instead of iy 2 . Use one 
tablespoonful of butter instead of 2. 


CREAM PUFFS. 

1 cup hot or cold water 1 cup flour 

cup butter 4 eggs 

Put water and butter in saucepan or bowl and when it comes to a 
boil add the flour all at once, or sifted in quickly and stir briskly until 
the dough leaves the sides of pan and forms a smooth lump. Take 
from fire and cool to at least lukewarm. When cool, add unbeaten 
eggs, one at a time, and beat 5 minutes after the addition of each egg. 
Grease a sheet pan slightly and drop dough on pan by spoonfuls. 
Puffs should bake about 35 minutes, the first 8' or 10 minutes in a hot 
oven (about 475° F.), then decrease the heat to moderate. Unless the 
puffs are thoroughly baked they will fall when taken from oven. An¬ 
other method for baking is to place the puffs in at a temperature of 
300° F., and increase the heat gradually to 500° F., then turn heat 
off and bake till done. Fill puffs with following mixture: 


FILLING FOR CREAM PUFFS. 


2 eggs 

2 cups cold sweet milk 
% cup sugar 
6 tablespoons flour or 


5 tablespoons corn starch 
Few grains of salt 
1 % tablespoons butter 
1 teaspoon vanilla 


Beat eggs light, to which add sweet milk. Blend sugar, flour and 
salt together and add. Place mixture in double boiler and cook till 
thick, stirring constantly. When thick remove from fire, add butter 
and vanilla and allow same to cool before placing into the puffs. 


— 106 — 



DESSERTS AND PUDDINGS 


SPANISH PUFFS. 

Mi cup butter 1 cup flour 

1 cup hot water 3 eggs (large) 

Place the butter and water in saucepan over fire. When mixture 
comes to boiling point, add the flour by sifting quickly into boiling 
liquid and at the same time stirring briskly. Stir until the dough 
drops from the sides of saucepan into ball, which usually requires 
only about 1 minute’s time for the process. Now take mixture from 
fire and cool. When cold, add one egg at a time until 3 large eggs 
have been added, beating 5 minutes after the addition of each egg, or 
15 minutes in all. When this is done, have fat heated to a degree 
lower than for doughnuts. If the dough is dropped into fat that is 
too hot they will brown too quickly and will not be as light. Cook 
them rather slowly and they will turn themselves. These may be 
served plain, dredged with sugar or served with syrup, or better still, 
filled with cream filling like cream puffs, or a fancy filling of whipped 
cream, marshmallows and nuts, sweetened to taste, may be used. The 
best way to test fat to determine whether-kot enough is to drop a piece 
of dough into the hot fat, and if it is about one-half second coming to 
the surface, it is about right. These puffs rise to more than three times 
the size of the dough when dropped in, so if too much dough is dropped 
in a small amount of fat there will not be room enough for puffs to 
turn themselves. A tablespoonful of dough makes a large size puff 
when cooked. About 15 minutes is required for puffs to cook. 

FILLING. 


24 marshmallows 4 tablespoons pulverized sugar 

M cup chopped pecans Mt teaspoon vanilla 

Mi pint double cream whipped 

Cut marshmallows in small pieces, and add to the stiff whipped 
cream. Fold in sugar and nuts, together with vanilla. 

CURRANT TARTS. 

Mi cup brown sugar 1 teaspoon lemon juice 

4 tablespoons butter % teaspoon nutmeg 

1 large egg 1 cup currants 

Cream the brown sugar and butter together until frothy. Next 
add the unbeaten egg, lemon juice, nutmeg and currants. Beat well 
until the mixture seems light. Have muffin tin compartments lined 
on the inside with quick puff paste (see recipe under chapter on pies), 
and fill each one two-thirds full of the currant mixture. Bake in hot 
oven for 5 minutes, then decrease heat and allow tarts to remain until 
light brown. This makes 8 large tarts or 12 small ones. To make 
tarts more delicious place whipped cream or jiffy icing on top of each. 

— 107 — 



NINE HUNDRED SUCCESSFUL RECIPES 


RAW CRANBERRY SAUCE. 

Wash, dry and stem cranberries. Run berries through a food 
grinder, using the disc which grinds them the finest. To each cup 
of the ground cranberries add 1 cup of granulated sugar. Stir until 
the sugar is dissolved. When dissolved chill or cool in refrigerator and 
serve as sauce. If the mixture is allowed to set 6 hours before serving 
it will be better. Excellent served with wild game, roast pork or any 
kind of fowl. 

SPICED PRUNES. 

1 lb. large prunes J4 teaspoon cinnamon 

114 cups water % teaspoon cloves 

1 cup sugar 16 teaspoon ginger 

34 teaspoon nutmeg 

Soak the prunes over night in warm water. When soaked, drain 
from water and place into saucepan with the other ingredients given 
and boil 10 minutes slowly, or the water and other ingredients may 
be boiled 5 minutes first, then the drained prunes dropped in and sim¬ 
mered slowly 10 minutes. The latter method keeps the prunes in firm 
form. One teaspoonful of lemon juice or vinegar may be added also 
if desired. 

BAKED APPLES STUFFED WITH DATES AND FIGS. 

Wash, core and pare large firm apples, removing a generous 
amount of apple around the core. To 8 large apples use 16 dates and 
8 figs cut in fine pieces. Stuff the cavities with the date and fig mix¬ 
ture and set apples in baking dish. Over the top of each apple sprinkle 
a little cinnamon and nutmeg, and in the pan place 2 cups of brown 
sugar, 2 tablespoons of butter and 1 cup of water. Place in oven in 
uncovered form and bake until tender, but not mushy. Remove to 
plates and serve with the sauce remaining in pan and additional cream. 

RHUBARB SAUCE. 

2 cups cut rhubarb, unpeeled % cup sugar 

1 cup water 1 level teaspoon butter 

Place water and sugar in enamel bowl and set over fire. When it 
boils up, drop the rhubarb in and cover. Turn flame low and let rhu¬ 
barb cook until tender, which means about 7 or 8 minutes. Remove 
from fire, add butter and serve hot or cold. 


CHIFFON PUDDING. 


3 tablespoons gelatine 
14 cup cold water 
14 cup boiling water 
2 cups whipping cream 


% cup sugar 
14 cup diced pineapple 
Juice of 14 lemon 
Pink fruit coloring 


Dissolve gelatine in cold water and allow it to stand 15 minutes, 
then combine with hot water. Whip the 2 cups of cream stiff. Com- 

— 108 — 



DESSERTS AND PUDDINGS 


bine the gelatine, whipped cream and sugar, then add the pineapple, 
lemon and enough pink fruit coloring to tint to desired shade. Do 
not stir more than necessary to get all well mixed. Pour mixture in 
molds and set on ice to chill. Serve with whipped cream. 

LEMON SNOW PUDDING. 

1 tablespoon gelatine 1 cup sugar 

34 cup cold water 34 cup lemon juice 

1 cup boiling water Whites of 3 eggs 

Soak gelatine in cold water 15 minutes, then pour into it the cup 
of boiling water. Next add the lemon juice and sugar. Strain through 
a cloth in bowl. Set aside in some cold place, and when it has thick¬ 
ened, beat with egg beater until white and frothy. Have whites of 3 
eggs beaten very stiff and add to the mixture and continue to beat 
until it seems stiff enough to hold its shape. Pour out into individual 
molds, first rinsing molds out in cold water, and set on ice to chill. 
When firmly set, turn molds out on sauce dishes and serve plain or 
to make a delicious pudding, stiffly beaten, flavored whipped cream 
should be placed on top. The pudding may be made the day before 
serving, but whipped cream should be added just before serving. 

MARSHMALLOW PUDDING. 

34 pint whipping cream 14 teaspoon vanilla 

24 marshmallows 34 cup chopped pecans 

1 egg white 15 vanilla wafers 

14 cup confectioner’s sugar 

Have the % pint cream whipped stiff, to which add the quartered 
marshmallows. Beat egg white stiff and fold sugar in the egg white. 
Combine the marshmallows and cream with egg and sugar. Fold in 
the chopped pecans and vanilla. Roll the vanilla wafers to fine crumbs. 
Make a molded heap of marshmallow mixture on dessert plate and all 
around this heap place a circle of crumbs. On top of each heap place 
a Maraschino cherry. Eight persons may be served from this amount. 
Keep cool until time to serve. 

CRUMB PUDDING. 

1 egg 234 cups crumbs 

134 cups sweet milk 34 cup sugar 

34 teaspoon nutmeg 2 teaspoons baking powder 

34 cup raisins 

Beat egg light, then add to egg the milk, nutmeg and raisins. 
Next add crumbs, sugar and baking powder, after they have been well 
mixed. Better results will follow if baking dish is set in larger pan 
containing water. This keeps pudding soft and does not allow heat to 
crust pudding at sides. Serve with cottage sauce. 

— 109 — 



NINE HUNDRED SUCCESSFUL RECIPES 


DAINTY FRUIT PUDDING. 

6 peach halves 2 oranges 

6 thin slices of pineapple cup shredded cocoanut 

2 bananas 18 vanilla wafers 


Place slices of pineapple on small plates. On top of the pineapple 
place a peach half, placing it with center of peach down on pineapple. 
Have bananas and oranges diced. Sweeten bananas and oranges to 
taste and mix with shredded cocoannt. Place a circle of this mixture 
all around the pineapple on the plate. Mash the vanilla wafers into 
fine crumbs and form an. outer circle of vanilla crumbs all around the 
banana and orange mixture. For a more delicious pudding a spoonful 
of whipped cream should be placed on top of peach with a candied 
cherry in center. 

ROLLED OATS PUDDING. 

1% cups cooked rolled oats % cup sugar 

2 eggs M cup seeded raisins 

1 % cups sweet milk 


Use left over cooked oats. Beat eggs light and mix with oats, 
then mix with sugar and raisins. Bake in greased pudding dish until 
mixture is set, which usually means from 25 to 35 minutes. Serve with 
cream or sauce. 

STEAMED SUET PUDDING. 


1 cup finely chopped suet 
1 cup dark molasses 
1 cup sweet milk 
3 cups flour 
1 teaspoon cinnamon 
M teaspoon cloves 
li teaspoon nutmeg 


1 teaspoon soda 
% teaspoon salt 

1 cup raisins 

% cup chopped pecans or 
English walnuts 

2 tablespoons citron chopped 
fine 


Mix suet and molasses together. Sift flour, spices, soda and salt 
together three times and add to molasses and suet alternately with 
sweet milk. Next add floured raisins, chopped nuts and floured citron. 
Mix all together and last stir in an additional *4 cup of boiling water 
into which y 2 teaspoonful of soda has been dissolved. Pour dough 
mixture in baking powder cans and steam 3 hours, filling cans only 
half full and placing tops on cans. 


PLAIN BREAD 

2 eggs 

3 cups sweet milk 

2 cups bread crumbs 
% cup sugar 
1 teaspoon nutmeg 


PUDDING. 

M teaspoon salt 

1 teaspoon baking powder 

2 tablespoons melted butter 

% cup Sultana raisins or cur¬ 
rants 


Beat eggs light, to which add milk and bread crumbs. Mix sugar, 
nutmeg, salt and baking powder together and add. Last add melted 

— 110 — 



DESSERTS AND PUDDINGS 


butter and raisins or currants. Bake in pudding dish set in larger 
pan with enough water in to keep pudding from crusting at outer 
edges. Bake until set and browned lightly. Serve with sauce or cream. 


DATE PUDDING. 


1 cup sugar 
14 cup butter 
J4 cup sweet milk 
1 X A cups flour 
3 teaspoons baking powder 
J4 teaspoon salt 
1teaspoons cinnamon 


M teaspoon cloves 
Mt teaspoon nutmeg 
1 cup chopped dates 
M cup chopped pecans 
1 tablespoon finely chopped 
citron 


Cream sugar and butter together thoroughly. Sift flour, baking 
powder, salt, cinnamon, cloves and nutmeg together and add alter¬ 
nately to creamed mixture with sweet milk. Add chopped dates, pe¬ 
cans and citron next. Mix well and place in covered baking powder 
cans and steam for at least 2 y 2 hours. Serve warm with rich sauce 
or thick cream. 


BLACK AND WHITE PUDDING. 

2 egg yolks 1 teaspoon soda 

% cup dark molasses *4 cup warm water 

1 A cups flour 

Beat yolks light, to which add molasses. Sift flour and soda to¬ 
gether and add to mixture alternately with the warm water. At this 
time either ^ cup of raisins, currants or chopped dates may be added. 
Place the mixture in individual cups and steam, or steam in one mold. 
Serve with a sauce made in the following manner: 

Cream 1 cup of confectioners’ sugar and ^ cup butter together 
until very frothy, then fold in the stiffly beaten egg whites. The mix¬ 
ture may be beaten hard after the folding process and chilled before 
using. The pudding must be kept piping hot ’til ready to serve. 

TAPIOCA PUDDING. 

1 cup tapioca 3 A cup sugar 

1^4 cups water Pinch of salt 

3 cups sweet milk 1 teaspoon vanilla 

2 eggs 

Soak the tapioca in the 1^ cups water for at least 2 hours, or until 
the tapioca is perfectly soft. Pour cold water over soaked tapioca and 
wash gently, then drain. Beat the egg yolks until light and add to 
the 3 cups of milk, together with the sugar and salt. Place this mix¬ 
ture in double boiler and when heated to the boiling point stir in the 


111 



NINE HUNDRED SUCCESSFUL RECIPES 


tapioca and allow it to remain in double boiler and cook for about 30 
minutes, stirring frequently. Remove from fire and add vanilla. Beat 
the egg whites stiff and fold in carefully, then pour into individual 
molds and set aside to cool. When cold and set, remove from molds 
and place on individual dishes. Slice bananas and form in circle 
around molds. Serve with rich cream or fruit juice boiled down to 
almost a thick syrup. One-half this recipe will serve five persons gen¬ 
erously. 

RICE PUDDING. 


1 cup rice 
3 cups water 
3 eggs 

3 cups sweet milk 
94 cup sugar 


Pinch of salt 
1 teaspoon vanilla 
teaspoon nutmeg 
M cup raisins, if desired 


Have the 3 cups of water boiling. Pour the cup of washed rice 
in gradually, keeping the water boiling all the time the rice is being 
added. When all rice has been added, cook slowly until it is almost 
tender. Remove from fire, place in sieve or colander and wash rice in 
cold water. Beat the eggs light, to which add the milk, sugar, salt, 
vanilla, nutmeg and raisins, and combine with the washed cooked rice, 
then pour all in a greased baking dish. Set baking dish in a larger 
pan of water and bake. Bake long enough for custard to set. By 
placing pudding dish in larger pan of water the pudding does not 
crust on edges and custard does not turn watery. 


RICE PUDDING WITH CRUSHED FRUIT. 

Place 1 cup washed rice on to cook in 3 cups of boiling water 
and allow it to cook till almost soft, then drain in colander and wash 
in cold water. Place rice in double boiler with 2 cups of water and 
cook till it is perfectly tender and in whole grains. Beat 1 egg light 
and add to cup of sweet milk. Add to this y% cup sugar and y% 
teaspoonful nutmeg and add to rice in double boiler. Cook 5 minutes. 
Rinse molds in cold water, place the rice in molds and chill. When 
cold and firm, place on individual dishes. Pour crushed sweetened 
fruit over rice molds and serve. 


RICH RICE PUDDING. 


2 cups cooked rice 
1J4 cups sweet milk 
y<t cup maple syrup 
2 well beaten eggs 


M cup sugar 
Vz cup shredded cocoanut 
14 dates cut in quarters 
Dash of salt 


Have the rice cooked until tender, either in whole grain form or 
glue cooked style. Combine the ingredients in the order given and 
pour into a baking dish. Set the baking dish in a larger pan with 

— 112 — 



DESSERTS AND PUDDINGS 


either cold or hot water and place in oven to bake until set like cus¬ 
tard. Serve plain or with cream. This serves eight persons. 


COTTAGE PUDDING NO. 1. 


cup butter 
% cup sugar 
1 egg 

1 cup sweet milk 
1 % cups flour 


3J4 teaspoons baking powder 
*4 teaspoon salt 
H teaspoon extract or nut¬ 
meg 


Cream butter and sugar together, to which add well-beaten egg 
and cream again. Sift flour, baking powder, salt and nutmeg together 
and add alternately to creamed mixture with sweet milk. Beat hard 
one minute. Bake in greased and flour-dusted pan in moderate oven. 
Serve warm with any desired sauce. 


COTTAGE PUDDING NO. 2. 

% cup butter 2% teaspoons baking powder 

% cup sugar M teaspoon soda 

1 egg *4 teaspoon salt 

1 cup sour milk 1 teaspoon vanilla 

1 % cups flour 

Cream butter and sugar together, to which add well-beaten egg 
and cream again. Sift flour, baking powder, soda and salt together 
and add to creamed mixture alternately with the sour milk. Add the 
vanilla and beat hard one minute. Place dough in greased and flour- 
dusted pan. Mix Y 2 cup bread crumbs with 1 tablespoonful of sugar, 
y 2 teaspoonful of cinnamon and spread over the top. Bake in mod¬ 
erate oven. Serve hot with any desired sauce. 


CORNSTARCH PUDDING. 

(With Fruit Dressing.) 

2 eggs 1 teaspoon vanilla 

4 cups sweet milk 1 tablespoon butter 

% cup sugar 2 large ripe bananas 

Few grains of salt 2 oranges (large ones) 

6 tablespoons cornstarch cup powdered sugar 

Beat eggs light, to which add sweet milk. Mix sugar, salt and 
cornstarch together and add. Place mixture in double boiler and cook 
till thick, stirring constantly. When thick, remove from fire, add 
vanilla and butter and pour into individual molds after they have 
been dipped into cold water. When cold and corn starch is set, place 
molds on individual dishes and serve with dressng made in following 
manner: Mash the bananas into pulp, then squeeze the orange juice 
into pulp and mix it with the sugar. A sprinkle of shredded cocoanut 
over each mold adds to it in looks as well as flavor. 


— 113 



NINE HUNDRED SUCCESSFUL RECIPES 


CORN PUDDING. 


1 cup sweet milk 

2 tablespoons flour 
2 tablespoons butter 
1 teaspoon salt 


2 tablespoons sugar 
2 cups corn 
2 eggs 


Place milk in sauce pan. Blend flour, butter,, salt and sugar to¬ 
gether and add. Next add corn and well-beaten eggs. Place in a 
greased baking dish and bake until mixture is firm. Place baking 
dish in a larger dish with enough water to keep corn mixture from 
crusting too thick in pan. 

DANISH PUDDING. 


1 cup dark brown sugar 
% cup boiling water 
1 cup sweet milk 


4 egg yolks 
1 egg white 
1 teaspoon vanilla 


Place the sugar in an iron skillet to melt and scorch, then add 
water and boil till all particles are dissolved, which means 2 minutes. 
Scald the milk and pour it slowly into the well-beaten egg yolks. 
Next add the stiffly beaten egg white. Now combine this mixture with 
the skillet mixture and pour into a baking dish and bake slowly till 
set. Serve with rich cream. 

MARSHMALLOW COCOANUT CREAM PUDDING. 


1 egg 

2 cups sweet milk 
Scant cup sugar 
Few grains of salt 

3 tablespoons cornstarch 


% teaspoon vanilla 
96 tablespoon butter 
94 cup shredded cocoanut 
94 cup whipping cream 
15 marshmallows 


Beat egg light, to which add sweet milk. Mix sugar, salt and 
cornstarch together and add. Pour mixture in double boiler and cook 
till thick, stirring constantly. When thick remove from fire, add 
vanilla, butter and cocoanut and pour in individual molds, first dip¬ 
ping molds in cold water. When pudding is firmly set, place molds out 
onto sauce dishes. Quarter the marshmallows and add them to the 
cream, after it is whipped stiff, and place a generous heap of this mix¬ 
ture over the molds in dish. Serve cold. The whipped cream may be 
sweetened and flavored if desired. 


RUTH’S MARSHMALLOW PUDDING. 


2 tablespoons gelatine 
96 cup warm water and 96 cup 
cold water 


6 egg whites 
1 cup granulated sugar 
1 cup shredded pineapple 


Place the 2 tablespoons of gelatine in the ^ cup of warm water 
and dissolve by stirring, then pour in the 1/3 cup of cold water and 

— 114 — 



DESSERTS AND PUDDINGS 


allow mixture to stand until it begins to set. Next beat the egg whites 
jrery stiff. When whites are stiff, fold in the sugar slowly first, then 
add gelatine and beat all ingredients together for 20 minutes. Pour 
half of this out into a mold and into remaining half add enough pink 
coloring to make a delicate shade. Drain the shredded pineapple and 
place over first mixture poured into mold, then place the pink on top 
of pineapple. When set and cold, cut in squares and serve with 
whipped cream. 


DATE AND MARSHMALLOW PUDDING. 


2 tablespoons gelatine 
1 cup cold water 
1% cups boiling water 
% cup sugar 
1 tablespoon lemon juice 
1 cup halved or quartered 
dates 


% cup pecan nut meats, left 
whole 

% pint whipping cream 
15 marshmallows in fine cut 
form 


Place the gelatine in the cup of cold water, stir and let stand 5 or 
6 minutes. Next add to it the boiling water, sugar and lemon juice. 
Stir until well mixed, then set aside. When it begins to thicken, add 
dates and nuts and pour into molds and let stand until well set. When 
ready to serve, whip the cream to a stiff consistency, then add the 
marshmallows and place a large spoonful of this over each mold after 
it is turned out on sauce dish. 


PRUNE PUDDING OR WHIP. 

1 lb. prunes teaspoon nutmeg 

1 cup sugar Whites of 4 eggs 

1 teaspoon lemon juice % teaspoon cream of tartar 

Wash, soak and cook 1 pound of prunes until tender. Remove 
seeds and chop fine, then add sugar, lemon juice and nutmeg and mix. 
Beat the egg whites very stiff, adding cream of tartar to whites while 
beating. Combine the prune mixture with egg mixture, mixing to¬ 
gether carefully without beating. Place mixture in a greased pudding 
pan and bake about 30 minutes, keeping a cover over pudding for 
first half of baking period. Serve with whipped cream. Do not allow 
this whip to cool where a breeze strikes it. This whip will settle some 
when done, but the flavor will not be impaired. 


ORANGE PUDDING. 


2 eggs 

4 cups sweet milk 
1 cup sugar 
Few grains of salt 


8 tablespoons cornstarch 

1 tablespoon butter 

2 large oranges 
% cup cocoanut 


Beat eggs light, to which add sweet milk. Mix sugar, salt and 
cornstarch together and add. Place mixture in double boiler and cook 


— 115 — 



NINE HUNDRED SUCCESSFUL RECIPES 


till thick, stirring constantly. When mixture becomes very stiff, re¬ 
move from fire, add butter and cocoanut and set aside to cool. Peel 
the oranges, remove seeds and tough skins and cut in pieces. When 
the cornstarch mixture is cold, add the oranges and serve in sauce 
dishes or mixture may be placed in molds and chilled. Avoid adding 
oranges to mixture while hot. Heating oranges will give a bitter 
flavor. 


INDIAN PUDDING. 


2 cups sweet milk 
1 cup water 
6 tablespoons cornmeal 
J4 cup sugar 
J4 cup sorghum molasses 


2 eggs 

14 teaspoon salt 
1 teaspoon cinnamon 
J4 teaspoon ginger 
% teaspoon nutmeg 


Place sweet milk in double boiler and allow it to come to scalding 
point. Mix cornmeal with the cup of cold water and add. Stir until 
mixture thickens. Remove from fire, add sugar and sorghum and cool 
until lukewarm. When lukewarm add well-beaten eggs, salt, cinna¬ 
mon, ginger and nutmeg. Mix all ingredients together and pour in 
greased baking dish; either bake for about 2 hours or steam for 3 
hours. If baked, a few tablespoonfuls of milk must be poured over 
top of pudding if it becomes too dry. If steamed, keep covered during 
full steaming process. 


DRIED PEACH 

2 cups sweet milk 
1J4 cups bread crumbs 
2 eggs 
Mt cup sugar 


PUDDING. 

1 tablespoon melted butter 
Pinch of salt 

2 cups cooked dried peaches 


Scald the sweet milk and pour over bread crumbs. Beat eggs 
light and add, also sugar, melted butter, salt and cooked peaches. Mix 
all together and place in greased baking dish and cook about 30 min¬ 
utes. Serve warm with any desired sauce. Any dried fruit may be 
used in this way. 

FRUIT PUDDING. 

1 quart canned peaches 2 tablespoons butter 

Place the peaches in baking dish with the butter, adding enough 
sugar to make peaches suit the taste. Make a dough mixture from the 
following ingredients and spread on top of peaches: 

% cup sugar 1*4 cups flour 

3 tablespoons butter 2 14 teaspoons baking powder 

1 egg Few grains of salt 

cup milk 1 teaspoon vanilla 

Cream sugar and butter together, to which add egg yolk and re¬ 
cream. Sift flour, baking powder and salt together three times. Add 

— 116 — 



DESSERTS AND PUDDINGS 


2 tablespoonfuls of the sifted ingredients to the creamed mixture and 
mix thoroughly. Add the remaining dry ingredients and milk to 
creamed mixture alternately. Add vanilla, beat hard one minute, then 
fold in stiffly beaten egg white. Spread mixture over the top of 
peaches in pudding pan and bake about 45 minutes to an hour in mod¬ 
erate oven. If pudding browns too quickly on top, cover pan with a 
lid. This pudding requires a long baking period. Serve pudding as 
it comes from the pan or an additional sauce may be used. The 
peaches may be heated first before putting the dough on top. This 
hastens the baking of pudding. 


HEALTH PUDDING. 

4 cups water cup soaked, uncooked f 

1 % cups graham flour chopped prunes 

1 teaspoon salt *4 cup seedless raisins 

cup chopped nut meats 

Bring the 4 cups of water to a boil. Add the graham flour gradu¬ 
ally and stir constantly to prevent lumping. When all graham flour 
has been added, add the salt and set back in double boiler to cook with 
cover on for 15 minutes. When cooked, remove from fire, add prunes, 
raisins and nuts and pour into cups after they have been dipped in cold 
water. When cold, turn out onto sauce dishes and serve with rich 
cream. 


DIXIE PUDDING. 

2 cups cooked rice 
1 egg 

1 cup sweet milk 
t4 cup cocoa 


*4 cup sugar 

2 Vi tablespoons cornstarch 
teaspoon salt 
t4 cup raisins 


Place cooked rice in saucepan to which add milk. Mix cocoa, 
sugar, cornstarch and salt together and add. Place on stove to cook 
in double boiler and cook until thick, stirring constantly. When thick 
and well cooked, remove from fire and pour into water rinsed cups or 
molds and set aside to cool. When it is cold and molded in shape, turn 
out on sauce plates and serve with cocoa pudding sauce. (See recipe 
in sauce department.) 


MONDAY PUDDING. 

(Left Over Dish.) 

3 cups bread cubes 1 well beaten egg 

1 cup cake or cookie crumbs H cup sugar 

1^4 cups milk 

Place bread cubes and cake or cooky crumbs in greased baking 
dish. Beat egg light and add to milk and sugar. Pour this over the 
bread mixture, but do not stir, simply press the bread down to see 
that it all gets some of the liquid. Bake until well set and brown. 

— 117 — 



NINE HUNDRED SUCCESSFUL RECIPES 


Serve with lemon or cottage sauce, 
erously. 

ENGLISH PLUM 

5 eggs 

1 cup bread crumbs 

2 cups chopped peeled apples 
Juice of 1 orange 

Juice of 1 lemon 

1 cup seeded raisins 

2 cups currants 

1 cup candied cherries cut in 
halves 

Grated rind of 1 orange 
Grated rind of 1 lemon 


This will serve 5 persons gen- 

PUDDING. 

54 cup finely chopped citron 

2 cups finely chopped suet 
1 cup blanched almonds 

1 cup flour 

3 teaspoons baking powder 

2 teaspoons cinnamon 
114 teaspoons nutmeg 
1 teaspoon ginger 

54 teaspoon cloves 

1 teaspoon salt 

2 cups light brown sugar 


Beat eggs light, to which add bread crumbs and chopped apples. 
Next add orange juice, lemon juice, raisins, currants, cherries, orange 
rind, lemon rind, citron, suet and blanched almonds. Mix flour, baking 
powder, cinnamon, nutmeg, ginger, cloves, salt and sugar together and 
add last. Mix all together and place in greased covered molds and 
steam for 3 hours. The pudding may be boiled in a cloth or steamed 
in a cloth. The steaming in cans is the best way. 


BREAD PUDDING MADE WITH YEAST. 

4 cups of bread in cube or 14 cup sugar 

crumb form 54 teaspoon nutmeg 

2 54 cups warm milk 654 tablespoons flour 

2 eggs well beaten 1 tablespoon melted fat 

54 cake yeast 54 cup raisins if desired 

Place bread in greased baking dish. Combine milk, eggs and yeast 
and pour over bread and mix well. Next combine sugar, nutmeg and 
flour and add. Last add the fat and stir all well together. Set the 
mixture aside in some warm place and allow it to rise for 2 hours 
before baking. Serve this pudding with any rich sauce. Ten persons 
may be served from this amount. 

STEAMED FRUIT PUDDING. 

14 cup butter 2 54 cups flour 

1 cup sugar 354 teaspoons baking powder 

54 cup milk Any desired fruit 

Cream the butter and sugar thoroughly, then sift the flour and 
baking powder and add to creamed mixture alternately with sweet 
milk. Place any desired sweetened fruit in individual molds or in one 
large mold and over all place the dough mixture. Steam for 1 y 2 hours, 
then serve with the following sauce: 

Cream y 2 cup of butter with 1 cup of confectioners’ sugar until 
smooth. Add 1 well beaten egg and any desired flavoring. Serve on 
the hot pudding. 


— 118 — 



DESSERTS AND PUDDINGS 


SWEET POTATO PUDDING. 


3 cups cooked and mashed 
sweet potatoes 

cup granulated sugar 

4 tablespoons butter 
H teaspoon salt 

M teaspoon cinnamon 


H teaspoon nutmeg 
M cup seedless raisins 
% cup chopped English 
walnuts 
2 eggs 


Cook the sweet potatoes with the peelings on, then peel and run 
through a sieve or colander. Measure and place 3 cups in mixing 
bowl. Beat the potatoes, then add the sugar, butter, salt, cinnamon 
and nutmeg and stir well. Next add the raisins and walnuts. Last 
fold in the well beaten eggs, either in separated form or all together. 
Place in oven and bake until well set through and browned lightly on 
top. Serve with the following sauce or whipped cream. This amount 
serves six persons generously: 


SAUCE. 

1J4 cups water 4 tablespoons sugar 

4 tablespoons butter Few grains of salt 

2 tablespoons flour 

Place water in saucepan, to which add butter. Blend flour, sugar 
and salt, and add to mixture and stir until it boils and thickens. Re¬ 
move from fire and serve hot over pudding. 

STRAWBERRY PUDDING. 

2 cups strawberries 2 tablespoons gelatin 

M cup confectioners’ sugar 2 large egg whites 

J4 cup granulated sugar Few grains of salt 

1J4 cups cold water 

Crush the strawberries with the ^ cup of confectioners’ sugar. 
Boil i /2 cup of the cold water and the V 2 cup of granulated sugar for 
10 minutes. Dissolve the gelatine in the remaining 1 cup of cold wa¬ 
ter, stirring it thoroughly. Now run the crushed strawberries through 
a sieve and as the boiling syrup comes from the fire, pour it into the 
dissolved gelatine. Combine next the gelatine mixture with the straw¬ 
berry mixture, fold in the well beaten egg whites. After the whites are 
added, beat for 10 minutes with either a wire paddle or a Dover beater. 
Pour into individual molds or in one large mold. If in a large mold it 
may be served in slices. Either whipped cream is to be served on the 
pudding or well sweetened crushed berries. 


CINNAMON APPLES. 

Pare even sized apples and core. Make a syrup by combining 2 
cups of water, 1 y 2 cups sugar and % cup cinnamon drops. Boil the 
syrup for 5 minutes, then drop the whole apples in and boil slowly 
until tender. Serve in the juice. 

— 119 — 



NINE HUNDRED SUCCESSFUL RECIPES 


APPLE TAPIOCA PUDDING. 

2 eggs 1 teaspoon vanilla 

2 cups sweet milk 2 cups cooked quartered 

6 tablespoons tapioca apples 

34 cup sugar 

Soak tapioca in water until soft. Drain off water and add milk. 
Beat eggs light and add, together with sugar and vanilla. Pour all 
ingredients in double boiler and cook till thick. Remove from double 
boiler and place in greased pudding dish, spreading apples over the 
top. Bake slowly for about 30 minutes. Serve hot or cold with sauce 
or cream. 

JAM PUDDING. 


3 tablespoons butter 
34 cup sugar 
1 egg 

34 cup milk 

34 cup raspberry or other jam 


134 cups flour 
34 teaspoon soda 
34 teaspoon salt 
2 teaspoons baking powder 


Cream sugar and butter thoroughly together, to which add the 
well-beaten egg and cream again. Sift flour, salt, soda and baking 
powder together three times and add alternately to butter, egg and 
sugar mixture with the milk and jam. Beat hard after all ingredients 
are together. Grease and flour-dust two layer cake pans. Place a 
layer of the dough mixture in both pans and on top of this mixture 
place a layer of raspberry jam. Take remaining dough and place on 
top of jam. Bake in a moderate oven, being careful not to get the 
cake too crusty. Ordinarily about 25 minutes is required for the bak¬ 
ing. One pan full may be served as cake by placing any desired icing 
on top. One pan full may be used as pudding to be served with the 
following sauce: 


SAUCE. 

34 cup jam 1 cup water 

34 cup sugar 34 tablespoon flour 

2 tablespoons butter 

Mix sugar, flour, jam and butter together and place in sauce pan 
with the water. Stir constantly while cooking. When the mixture 
boils it is done and ready to serve hot. 


RICE BALLS. 

1 cup rice 1 teaspoon salt 

4 cups water 


Wash rice and boil in the 4 cups of water with the salt until it is 
tender. When soft and thick remove it from fire and place in molds, 
first dipping molds in cold water. Serve with the following custard 
dressing: 


— 120 — 



DESSERTS AND PUDDINGS 


CUSTARD DRESSING. 

1 egg 1 tablespoon cornstarch 

1% cups sweet milk % teaspoon vanilla or nutmeg 

cup sugar % tablespoon butter 

Few grains of salt 

Beat egg light to which add sweet milk. Mix sugar, salt and corn¬ 
starch and add. Pour mixture in double boiler and cook till thick, 
stirring constantly. When it thickens remove from fire and add va¬ 
nilla and butter. Serve hot over rice molds. 

CHOCOLATE ECLAIRS. 

Make dough mixture as for cream puffs. Instead of dropping 
dough to form round puffs, arrange the dough in an oblong shape on 
the tin. Better results will follow if lady finger tins are used in 
which to bake the dough. When puffs are done, take a sharp knife 
and open the eclair, making opening large enough to fill with any 
desired filling, chocolate cream filling being the best. Cover each 
eclair on top with chocolate frosting, or each eclair may be dipped in 
melted dipping chocolate. 

STUFFED PRUNES. 

1 lb. large prunes 1 cup nut meats 

1 cup confectioner’s sugar 2 tablespoons orange juice 

Soak prunes until seeds are easily removed, usually 5 or 6 hours. 
Mix sugar, nuts and orange juice together. Remove the seeds and 
lay each prune out flat and place a portion of the filling on, then bring 
the prune edges together as neatly as possible. The prunes should be 
dried with a cloth after soaking and before stuffing. The filling should 
be handled in as dry condition as possible, because the moisture in the 
prune softens it. Dust prunes with confectioner’s sugar when stuffed. 

STUFFED AND CANDIED DATES. 

Select good firm dates and remove seeds. Place one-half of a 
pecan in each seed cavity. Mix together one cup confectioner’s sugar, 
two tablespoonfuls cream and a few drops of vanilla. Dip each stuffed 
date in this sugar mixture and lay on plates to dry. After dipping 
in sugar, dates may also be rolled in finely chopped pecans, or almond 
meal. 

VASSAR TARTS. 

8 egg yolks Whipping cream 

% cup butter Extract 

1 % cups sugar (softened) 

Beat egg yolks, butter and sugar for 15 minutes hard. Have muf¬ 
fin tins or tart shells lined with unbaked pastry and fill the shells only 

— 121 — 



NINE HUNDRED SUCCESSFUL RECIPES 


two-thirds full of mixture. Bake in hot oven for 8 or 10 minutes, then 
decrease heat and bake more slowly until tarts are done. Forty-five 
minutes for baking. Remove from oven, chill and serve with seasoned 
or plain whipped cream. The tarts will settle when taken from oven,, 
hence the reason for filling with whipped cream. 

PEACH FLUFF. 

1 cup crushed cling-stone 1 unbeaten large egg white 

peaches 

Place peaches and egg white in large bowl or crock and beat with 
a Dover egg beater until mixture stands up high and frothy. Chill and 
serve with cake or with puddings. The lemon cling peach of the 
canned variety is best for this. Where fresh peaches are crushed and 
used, sugar must be added to suit taste. Other fruit, such as sweet¬ 
ened crushed pineapple, may be used instead of peach. 

BLANC MANGE WITH FRUIT SAUCE. 

2 cups sweet milk 2 egg whites 

5 tablespoons corn starch teaspoon vanilla 

% cup sugar Few grains of salt 

Place milk in double boiler and add to it the cornstarch and sugar 
in blended form. Stir and cook till mixture thickens, then remove 
from fire and add the vanilla, salt and stiffly beaten egg wjhites. Use 
the folding in method for eggs. Pour the mixture in water rinsed 
molds and serve with crushed fruit or custard sauce. 


CHARLOTTE RUSSE. 


H cup cold water 
1 y z tablespoons unflavored 
gelatine 

cup boiling water 

1 cup sugar 

2 cups whipping cream 

10 candied cherries, chopped 


94 cup blanched and sliced 
almonds 

1 teaspoon vanilla 

9 marshmallows cut in small 
pieces 

6 almond macaroons in fine 
crumb form 


Soak the gelatine in the *4 cup of cold water until dissolved, then 
add the boiling water and sugar. Allow this to get cold, then add 
the 2 cups of whipping cream in whipped form. Next add the cher¬ 
ries, almonds, vanilla, marshmallows and macaroons. Have a spring 
form pan in readiness with single or double lady fingers standing up 
all around the inside of outer edge. Pour this mixture into the pan, 
place in the ice box and chill for an hour or so. Cut in slices and 
serve with whipped cream. A good-sized sponge loaf cake may be 
made and the insides all dug out, leaving only an outer and under crust 
about % inch or an inch in thickness. This makes a better container 
for the filling. 


— 122 — 



CHAPTER X 


Pudding Sauces 


CARAMEL SAUCE 

cup milk % teaspoon nutmeg 

% cup water ^ teaspoon vanilla 

1 cup medium brown sugar 2 tablespoons butter 

1^ tablespoons flour 

Place milk and water in saucepan. Mix sugar, flour and nutmeg 
together and add. Cook till thick, stirring constantly. When boiled 
about 5 minutes, remove from fire, add vanilla and butter and serve 
hot. 

RICH SAUCE. 

% cup butter 3 eggs 

1 cup confectioners’ sugar 1 teaspoon nutmeg 

Cream butter and sugar thoroughly together. Add first the well 
beaten egg yolks, then fold in the stiffly beaten egg whites and nutmeg. 

PLUM OR SUET PUDDING SAUCE. 

1 cup butter 3 eggs 

1 cup confectioner’s or 6x 1 teaspoon nutmeg 

sugar 1 teaspoon lemon juice 

Cream butter and sugar well together. Beat eggs separately, 
having yolks light and whites very stiff. Combine the butter and 
sugar mixture with the yolks, nutmeg and lemon juice. Beat hard for 
1 minute. Next fold in stiff egg whites and serve on pudding; 1 table¬ 
spoonful of boiling water may be added to soften it. 

COTTAGE SAUCE. 

14 cup milk 1 tablespoon flour 

14 cup water X A teaspoon nutmeg 

14 cup sugar 2 tablespoons butter 

Place milk and water in saucepan. Blend sugar, flour and nutmeg 
together and add to liquid mixture. Cook until thick. Remove from 
fire and add butter. Serve hot. Instead of nutmeg 1 teaspoonful of 
vanilla may be added. 


123 — 



NINE HUNDRED SUCCESSFUL RECIPES 


LEMON SAUCE. 

1 cup sugar 2 tablespoons butter 

2 tablespoons flour 2 tablespoons lemon juice 

1 cup boiling water Pinch of salt 

Mix sugar, flour and salt together to which add boiling water. 
Place in double boiler and cook until thick. Remove from fire and 
add lemon juice and butter. For mild flavor use only 1 tablespoonful 
of lemon juice. 

HARD SAUCE, NO. 1. 

cup butter % teaspoon extract 

1 cup confectioners’ or 6x 
sugar 

Cream butter and sugar thoroughly, then add extract and serve. 

HARD SAUCE, No. 2. 

1 cup confectioners’ or 6x % cup butter 

sugar 2 egg whites 

Cream butter thoroughly, to which add sugar and cream again. 
Last fold in stiffly-beaten egg whites. Set on ice till ready to serve. 
Flavor if desired. 

CREAM SAUCE. 

1 egg % cup sugar 

1 cup thick cream (whipped or *4 teaspoon vanilla 

plain) 

Beat egg light. Add the cream, sugar and vanilla and serve. 


FRUIT SAUCE. 


% 

cup dates 

2 tablespoons butter 


cup figs 

Few grains of salt 

H 

cup corn syrup 

Sweet cream or top milk 

% 

cup water 

cup sugar 


Place dates, figs, corn syrup and water on stove to simmer. When 
fruit is soft remove from fire and run through a colander. Add melted 
butter, salt and sugar. Add enough sweet top milk or cream to make 
the sauce the desired thickness. Serve on any kind of pudding where 
sauce is needed. 

VICTORY SAUCE. 

1 cup corn syrup 2 tablespoons butter 

% cup sweet milk 1 tablespoon flour 

3 tablespoons brown sugar % teaspoon nutmeg 

Place syrup and milk in sauce pan on stove. Mix sugar, butter, 
flour and nutmeg together and add. Boil all together two minutes. 
Serve hot. 


— 124 



PUDDING SAUCES 


NUTMEG SAUCE. 

1 cup sugar 1 teaspoon grated nutmeg 

2^6 tablespoons flour 2 tablespoons butter 

2 cups water 

Mix sugar and flour together and place in sauce pan. Pour the 
water in gradually to keep mixture free from lumps, then add nutmeg 
and cook in double boiler 15 minutes. Remove from fire, add butter 
and serve hot. 


ORANGE SAUCE. 

1 cup sugar % cup water 

1% tablespoons flour 2 tablespoons butter 

Few grains of salt % cup orange juice 

Mix sugar, flour and salt together, to which add water. Pour 
mixture in a saucepan and cook till thick. Remove from fire and add 
butter. Cool mixture, then add orange juice and serve. 

MARSHMALLOW SAUCE. 

% cup sugar *4 lb. marshmallows 

M cup sweet milk 2 tablespoons water 

Boil sugar and milk together until it threads. Remove from fire 
and cool until lukewarm, then beat until thick. Set this mixture in 
a pan of hot water and stir until it is soft enough to pour. Place 
marshmallows and water in double boiler to melt. When melted add 
the sugar and milk mixture. Keep all mixed together in double boiler 
until ready to serve. Keep it only warm, not hot. 

GOLD SAUCE. 

1 cup sugar Few grains of salt 

% cup water 1 teaspoon extract 

1 egg 1 tablespoon cream 

Boil sugar and water until it threads; usually 1 minute boiling is 
sufficient. Have the egg well beaten and pour the hot syrup into egg. 
very slowly, whipping briskly. If syrup is poured out into egg too 
quickly it cooks the egg. Add the grains of salt and extract and whip 
only until it is smooth. Add 1 tablespoonful of cream, mix and serve 
warm or cold. 

BROWN SUGAR HARD SAUCE. 

% cup butter 1 teaspoon vanilla 

1 cup light brown sugar % teaspoon nutmeg 

Cream butter and sugar thoroughly together, to which add vanilla 
and nutmeg and serve, or 1 tablespoonful of rich cream may be added. 

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NINE HUNDRED SUCCESSFUL RECIPES 


SUNSHINE SAUCE. 

2 eggs *4 cup sugar 

1 tablespoon lemon juice M cup cold water 

Grated rind of M lemon H teaspoon gelatine 

Place egg yolks, lemon juice, rind and *4 cup of the sugar in a 
rounded bottom enamel bowl and set the bowl in boiling water. Keep 
the water boiling and beat the yolk mixture till it becomes very thick. 
Beat the whites stiff and combine with the remaining 14 cup of sugar, 
then fold this into the yolks. Last add the *4 cup cold water and gela¬ 
tine in dissolved form. Serve on any kind of pudding or dessert. 

COCOA PUDDING SAUCE. 

1% cups milk Pinch of salt 

14 cup cocoa 2 tablespoons butter 

14 cup sugar J4 teaspoon vanilla 

1 tablespoon cornstarch 

Place the milk in saucepan. Blend the cocoa, sugar, cornstarch 
and salt together and add. Cook in double boiler until it thickens, 
stirring constantly. When cooked, remove from fire and add butter 
and vanilla. Serve on puddings, hot or cold. 

CUSTARD SAUCE. 

Beat the egg yolks until light and combine with 1 cup of milk. 
Pour this mixture in a double boiler and add to it 1/3 cup of sugar 
blended with 14 tablespoon cornstarch. Stir till it thickens, then re¬ 
move from fire and add V 2 teaspoon extract. Serve hot or cold. This 
recipe serves 6 persons generously or 8 in proper amount. 

BURNT SUGAR SYRUP. 

114 cups granulated sugar % teaspoon cloves 

% teaspoon cinnamon 3 cups boiling water 

% teaspoon nutmeg 

Place sugar, cinnamon, nutmeg and cloves in skillet and melt very 
slowly, then stir constantly and allow it to brown to a very dark 
color. When brown enough, add the boiling water, allowing it to boil 
until all particles are dissolved, which usually requires only a minute 
or two. Place in fruit jar, keep cool, and use for cakes and flavoring. 

MOCK WHIPPED CREAM. 

3 egg whites 1 tablespoon melted butter 

Few grains of salt 10 drops of vanilla 

3 tablespoons sugar 

Place egg whites in bowl and set bowl in pan with cracked ice and 
salt while eggs are being whipped, adding a few grains of salt to eggs 

—126 — 



PUDDING SAUCES 


at beginning of whipping period. When eggs are light and stiff add 
sugar and continue to whip a few minutes longer, then add melted 
butter and vanilla. Keep the mixture standing in the ice water until 
ready to serve. 

SUBSTITUTE FOR WHIPPED CREAM. 

Peel one large ripe banana and mash thoroughly in a bowl. Beat 
1 egg white stiff and add to banana. Continue to beat until very light. 

BUTTER SCOTCH SYRUP FOR DESSERTS AND ICE CREAM. 

1cups medium brown sugar 1 cup white or dark corn syrup 

teaspoon cornstarch 1 cup cream 

Few grains of salt 1J4 tablespoons butter 

Blend the sugar, starch and salt, then combine with the syrup and 
cream. Cook in double boiler directly over the fire until it boils up 
(stirring constantly during this period), then set in the lower compart¬ 
ment of double boiler and allow it to cook (not stirring) for 30 min¬ 
utes. Remove from fire, add the butter and salt, and cool. This may 
be served hot on desserts, but always cold for ice cream. 

RICH CHOCOLATE SYRUP FOR DESSERTS OR ICE CREAM. 

1 cup grated bitter chocolate 1 cup rich milk 

1 ^ cups granulated sugar 2 tablespoons butter 

cup white or dark corn Few grains of salt 

syrup 

Place grated chocolate in double boiler and melt. When melted 
add gradually the sugar first, then the syrup and milk, stirring con¬ 
stantly. When it reaches a smooth consistency discontinue stirring, 
but allow it to continue cooking in double boiler for 45 minutes. Re¬ 
move from fire, add butter and salt, then cool for serving. This recipe 
makes about 2Vfc cups of chocolate syrup in finished form. 


— 127 — 



CHAPTER XI 


Pies 


SUGGESTIONS ON PIE BAKING. 

Ingredients for pastry should be of high quality. To be assured 
of success, accurate measurements must be strictly adhered to. The 
shortening to be used should be very cold and the water iced. The 
hollow glass rolling pin, filled with cracked ice, is beneficial and claims 
an important part in the making of perfect pastry. 

Avoid kneading pie crust. Ingredients should be placed in a cold 
bowl and a spatula used for the cutting in method. When the shorten¬ 
ing and flour are evenly mixed, the ice water should be added and the 
cutting method still employed. The dough at this time should be in 
kernels or crumbs and the mixture is then poured out onto a cold, 
floured board and squeezed into a ball without kneading. Roll dough 
only on one side. With each stroke of the roller the starting point 
must be in the center of the dough, then rolling outward, keeping the 
movements circular and the dough rounded. If all materials used in 
pastry are as cold as it is possible to have them, pie crust should be 
baked at once. Allowing pastry to remain a few hours on ice is espe¬ 
cially beneficial only when materials have not been cold in the begin¬ 
ning. It is sometimes more convenient to prepare the pastry a day in 
advance, which is satisfactory if kept on ice. 

Do not grease a pie pan before lining with pastry. See that the 
pan is clean and perfectly dry. To dust the pan first, with a little 
flour, is a sure way of having it dry. 

To prepare a shell for cooked filling, roll the pastry to desired 
thickness and in shape to fit the pan. Dust pan with flour, lay pastry 
in pan and see that it is well fitted, by pressing the dough down 
around the bend or rim of the pan. Bring the dough up in fence form 
at the outer edge of the rim, pinching it firmly and allowing enough 
dough for a shrinkage in baking. Prick holes in the pastry in bottom 
of pan and place in quick oven. Only in shells should holes be made. 
This prevents dough from rising in pan while baking. 

Shells are more satisfactory made on inside of pan. If pastry is 
fitted to back of pie pan, the shell sometimes breaks when it is re¬ 
moved and placed on another plate and filled. Especially is this true 
where pastry is tender and flaky. Fillings prepared in double boiler 
may be placed in baked shell while hot, or they may be allowed to cool 

— 128 — 






PIES 


first. If placed in shell hot, the filling will set for the first time in the 
pie, making a smoother filling. If a teaspoonful of flour is sprinkled 
in the bottom of baked shell and gently rubbed in, before filling is 
poured in, the undercrust will still retain its crisp condition. This is 
a good rule to follow at all times. 

A covered pie, especially of the juicy variety, must be carefully 
arranged in the pan. The under crust is rolled and fitted securely to 
the pan, as for a shell, allowing a generous amount of dough to stand 
up in fence form around the edge. A tablespoonful of flour must be 
sprinkled in the bottom of pastry and gently rubbed in, closing the 
pores and forming a coating to prevent juice from soaking in under¬ 
crust. The flour treatment is better than the brushing over with egg 
white, and much less expensive. 

Fruit, flour and sugar should always be well mixed together be¬ 
fore placing in pie. Mix these ingredients thoroughly before placing 
in shell and there is less danger of pie oozing out. Butter should be 
placed in dots over the top of the fruit mixture and then pressed 
well down into the fruit, so that the butter does not come in contact 
with upper crust while baking. The pastry for upper crust should be 
rolled a little thinner than for under crust. Roll in rounded shape, 
make slits in crust and lay it over the top of pie, after the outer edge 
has been moistened with water, stretching it over in such a way that 
it does not interfere with the pastry in fence form at edge. Cut qr 
press off surplus pastry around the edge and then pinch the two thick¬ 
nesses of pastry together. 

Make 4 small incisions in pie cover about an inch from outer edge 
and at equal spaces. Insert 4 pieces of macaroni in these holes. This 
allows the steam to escape and prevents juice from oozing out. 

Another safe method to keep juice from boiling out is to prepare 
the undercrust in the same manner with well built up outer fence, 
then cut the upper crust in rounded shape, just large enough to fit the 
top, inside of the fence at outer edge. This leaves an outlet for the 
steam at outer edge all the way around, and the result is the steam is 
not so apt to boil out at any one place. 

Trouble results from placing fruit in pie first, sugar on top of 
fruit and then probably a few sprinkles of flour on top of it all. 

All pies should be placed in a hot oven for first ten minutes, then 
decrease the heat to moderate. They should never be allowed to sim¬ 
mer for the first part of baking period. Pies removed from pie pan 
and placed on paper plates keep crisp longer. Flour used for thicken¬ 
ing makes a better flavored pie than corn starch, but more flour is 
required for thickening than corn starch. 

Pate shells may be made from plain flake pastry or they may be 
made from puff paste. Have muffin pans thoroughly cleaned on backs. 
Roll dough, as for pie crust, and fit dough neatly over each compart¬ 
ment, as muffin tins are turned upside down. Prick a few holes in 
pastry to keep pastry from bubbling or rising while baking. 

Pies should be baked long enough to be well done; crust should 

— 129 — 



NINE HUNDRED SUCCESSFUL RECIPES 


be browned lightly. Pies vary in the length of time they should be 
baked. Some pies require 20 minutes ’ baking, while others may re¬ 
quire 45 or 50 minutes. Do not allow pies to burn on top. If pie be¬ 
comes brown enough and the fruit within the pie is yet in uncooked 
condition, turn another pie pan of same size over pie, thus preventing 
further browning and keeping the heat and steam within the two pans. 
This hastens the cooking of fruit inside. Pies should be placed on 
grate in center of oven to bake. 

A little milk brushed over the top of a two-crust pie gives the pie 
a glossy look when baked. It also browns quicker with this addition. 
If the oven does not bake articles well on the bottom it is sometimes 
advisable to partially bake the shell before the filling is placed in. 

Pie pans are of all kinds and sizes. Granite or enamel pie pans 
are not as satisfactory for pie baking as glass, aluminum or tin. Nine- 
inch pans are supposed to be of regulation size, meaning 9 inches from 
tip to tip and 1 inch in depth. Most of the pies in this book were com¬ 
piled for the use of 9-inch pans. However, in instances where a “ large 
pie ’ ’ is specified, a 10 or 11 inch pan should be used. 

FLAKE PIE CRUST. 

1cups flour 6% tablespoons shortening 

14 teaspoon salt 3 tablespoons ice cold water 

Sift flour and salt together in bowl. Add shortening and with a 
spatula, or two table knives, cut the shortening into the flour, being 
careful to have the flour and shortening blended until they have 
reached the crumb stage. Add the cold water next and continue to 
mix by chopping all ingredients together. At this time the mixture 
should be in crumbs or kernels. Flour the board well and pour crumbs 
out on board. Flour hands and with two or three strokes bring crumbs 
together in a pyramid form, squeezing them firmly together. With a 
floured rolling pin, roll the dough to the desired thickness, always 
rolling the dough from the center out and being careful to keep the 
dough on one side all the time. Do not at any time turn dough over 
and roll on one side and then on the other. With a little practice 
dough may be handled in this manner and the result will be a flake 
crust, usually requiring about five minutes for the process. Pie dough 
should be handled as little as possible. The undercrusts should be a 
little thicker than the upper crusts. Bake in quick oven. 

ECONOMY PIE CRUST. 

1 M cups flour 4*4 tablespoons shortening 

M teaspoon salt 5 tablespoons cold water 

}4 teaspoon baking powder 

Sift flour, salt and baking powder together. Cut shortening in 
with spatula, keeping mixture in crumb form. Add next the cold 
water and continue to cut with spatula. Dredge board with flour, pour 

— 130 — 



PIES 


crumbs on board, squeezing them up in ball, then roll dough to desired 
thickness, being careful to roll it only on one side. This means start¬ 
ing the rolling pin in center of dough and rolling out in different 
turns, keeping dough in rounded shape. Make any kind of pie from 
this pastry. 

PUFF PASTE. 

1 egg yolk 1 % cups flour 

6 tablespoons ice water 1 teaspoon salt 

% tablespoon lemon juice % lb. butter 

Beat egg yolk light, to which add water and lemon juice. Gradu¬ 
ally add the flour to liquid until dough is mixed smooth and firm, then 
roll dough in an oblong shape. Wash butter through three different 
waters, at the last washing pressing all water from butter. Form 
butter in a flat sheet, half as large as the sheet of dough, and lay it 
on dough. Bring the other half of dough over butter and press edges 
well together. Roll dough and butter into a flat sheet; now fold again 
by making a third lap. Lay folded dough and butter on ice to chill. 
When cold roll flat and again fold over on three folds and chill. Re¬ 
peat this process until dough has been folded and rolled 7 times. Puff 
paste may be used for pies, patties, vol-au-vents, rissoles, cheese 
straws, tarts and turnovers. 

CRUMB PUFF PASTRY. 

1 cup flour 5 tablespoons butter 

% teaspoon baking powder tablespoon lemon juice 

% teaspoon soda 2 tablespoons water 

% teaspoon salt 

Sift flour, baking powder, soda and salt together. Have the butter 
as cold as possible and cut it into the flour mixture until crumbs are 
formed. Next add lemon juice and water and mix by same cutting in 
method. Pour the dough out onto floured board and handle as little 
as possible before rolling to desired thickness. This pastry may be 
used for regular pie shells or for small pate shells. This amount of 
dough is sufficient for one large size pie shell or it will make 6 large 
pate shells or 8 smaller ones. One egg yolk may be beaten and added 
if tinted shells are wanted. 

PLAIN PIE CRUST FOR ONE SHELL. 

% cup flour 4 tablespoons cold shortening 

% teaspoon salt 2 tablespoons cold water 

Sift flour and salt together,then add the shortening and cut it 
into flour with spatula or fork. Next add water and continue to mix 
by the cutting in method. Pour dough out onto floured board and 
handle as little as possible before rolling. Roll dough carefully by 
starting the rolling pin in center of dough each time and rolling out- 

— 131 — 



NINE HUNDRED SUCCESSFUL RECIPES 


ward. Do not turn dough over and do not make, rolling pin roll back 
and forth. Fit dough to pie pan and bake for shell or use it for one 
crust filled pie. 

LEMON PIE NO. 1. 


3 eggs 

1 Vz cups cold water 
1 cup sugar 
7 tablespoons flour 


Pinch of salt (few grains) 
1 % tablespoons butter 
Juice of 1 large lemon 
Grated rind of ^ lemon 


Beat egg yolks light, to which add the water. Mix the sugar, 
flour and salt together and add. Place mixture in double boiler and 
cook till thick, stirring constantly. When thick remove from fire, add 
the butter, cool until lukewarm, then add the lemon juice and rind. 
Make a meringue from the 3 egg whites and spread over pie and return 
to oven to brown lightly, usually 12 minutes in a moderate oven being 
required. Be careful and grate only the outer oil cells in grating the 
lemon rind. Adding the lemon juice and rind in uncooked form gives 
the pie a milder flavor and eliminates any bitter taste. Cook the mix¬ 
ture in double boiler until a teaspoonful of the mixture dipped out 
and poured back into the bulk will stand on top. 


LEMON PIE NO. 2. 


1 % cups water 

2 eggs 

1 cup sugar 
1 cup bread crumbs 


1 tablespoon butter 
Juice of 1 lemon 
Rind of % lemon 
Pinch of salt 


Beat the egg yolks light, to which add water and sugar. Squeeze 
the juice of lemon and add also the grated rind. Add the crumbs and 
butter. Allow this mixture to stand and soften a few minutes before 
placing a double boiler to cook, stirring constantly ’til it thickens. 
Have shell previously baked. Add this cooked mixture to the shell 
and cover with a meringue made from the two egg whites. In all 
recipes where one lemon is to be used, this means an average sized 
lemon, juicy and fresh. If lemons are dried out and undersized it may 
be necessary to use more than one lemon. 

NOVELTY LEMON PIE. 

4 eggs Grated rind of % lemon 

1 cup sugar teaspoon lemon extract 

3 tablespoons lemon juice Few grains of salt 


Beat the 4 egg yolks light, to which add the lemon juice first and 
mix well, then add the sugar and grated rind. Place this mixture in 
a rounded bottom enamel bowl and set the bowl in another pan of 
boiling water. Keep the water boiling and with a wire egg beater 
whip briskly until the mixture is very thick and creamy, then take the 
pan of boiling water from the fire, but let the bowl with egg mixture 
in it stand in the hot water until the whites are prepared. Beat the 

— 132 — 





PIES 


egg whites to a stiff, dry consistency, and fold the remaining y 2 cnp 
of sugar into the whites. Divide the egg white mixture into two parts; 
one-half is to be folded carefully into the cooked mixture and then 
poured into a baked pie shell. To the remaining half egg white mix¬ 
ture add the lemon extract and spread over the top of pie for me¬ 
ringue. Now set the pie in oven to brown lightly, requiring about 12 
minutes. If the egg yolk mixture is cooked long enough the pie sets 
perfectly. 

FRESH STRAWBERRY PIE NO. 1. 

3 cups ripe strawberries % cup whipping cream 

1 cup confectioners’ sugar 

Have a baked pie shell ready. Mix strawberries and sugar to¬ 
gether, being careful not to mash berries. Place the strawberries and 
sugar in shell. Whip the 2/3 cup of cream to a stiff consistency and 
spread over the berries. At regular intervals on top of pie place ripe 
strawberries. Serve soon after pie is prepared. 

FRESH STRAWBERRY PIE NO. 2. 

2J4 cups ripe strawberries 3 tablespoons flour 

94 cup sugar 3 teaspoons butter 

Line a pie pan with flake pastry, being careful to give the bottom 
the flour treatment. Place berries, sugar and flour in a bowl and mix 
thoroughly together, then place in the lined pie pan. Place the butter 
on top of berries in dots, then push dots of butter down into berries. 
Either cover pie with full upper crust or lay narrow strips of pastry 
both ways over pie, forming a lattice work. Bake in hot oven for first 
ten minutes, then decrease the heat to moderate for remaining baking 
period. Dredge pie with pulverized sugar before serving. 

FRESH BLACKBERRY PIE. 

2^4 cups fresh blackberries 3 tablespoons flour 

94 cup sugar 2 teaspoons butter 

Line a pie pan with flake pie crust, being particular to give the 
bottom the flour treatment. Mix the blackberries, sugar and flour to¬ 
gether and place in the lined pan with the butter on top of berries in 
dots. Either make a full cover for the pie or cut strips of pastry and 
lay over pie, running both ways, forming a lattice work. Bake in a 
hot oven for first 10 minutes, then decrease the heat and allow it to 
bake slowly the remainder of baking period. Where strips are used 
on top of pie, whipped cream makes a delicious addition. Place a gen¬ 
erous spoonful on top of each piece of pie before serving. 

FRESH RASPBERRY PIE. 

2% cups raspberries 2 tablespoons flour 

94 cup* sugar 2 teaspoons butter 

Have a pie pan lined with flake pie crust. Place raspberries, 
sugar and flour in bowl and mix well together. Place the fruit in the 

— 133 — 



NINE HUNDRED SUCCESSFUL RECIPES 


shell, after giving the crust the flour treatment. Place the butter on in 
dots over fruit and press down into the fruit. Make an upper crust by 
placing narrow strips of pastry both ways on pie, forming a lattice 
work. Bake pie in hot oven for first 8 or 10 minutes, then decrease 
the heat and bake more slowly for remaining baking period. A gen¬ 
erous spoonful of whipped cream should be served on each piece of 
pie. If juicy pie is not wanted, add 3 tablespoonfuls of flour to fruit 
instead of 2 tablespoonfuls. 

RASPBERRY CREAM PIE. 

% cup sugar 1 cup rich milk (half cream 

4 tablespoons flour and half milk) 

1 34 cups raspberries 

Blend sugar and flour together and mix with berries. Add the 
milk to this and pour in pie pan lined with flake crust, first giving 
bottom of crust the flour treatment. Bake in quick oven for first 8 
minutes, then decrease heat and allow pie to bake slowly the remainder 
of baking period. When the filling sets and thickens like a custard pie 
it is done. Cool before serving. 


FRESH GOOSEBERRY PIE. 

2 cups gooseberries 3 tablespoons flour 

134 cups sugar 4 teaspoons butter 

Have pie pan lined with flake pie crust, being particular to give 
the bottom of the crust the flour treatment. Place the gooseberries, 
sugar and flour in a bowl and mix, then place mixture in the lined 
pie pan with the butter over the top of berries in dots, then push the 
dots of butter down into the berries. Make a top crust for pie and 
place in hot oven for first 10 minutes, then decrease heat to moderate 
for remaining time pie is in oven. See that pie simmers long enough 
for berries to become perfectly tender if fresh berries are used. If 
sweetened canned gooseberries are used, make the pie the same, only 
use less sugar. 

MOCK CHERRY PIE. 


1 cup cranberries 
34 cup seeded raisins 

1 cup sugar 

2 tablespoons flour 


1 tablespoon butter 
1 teaspoon lemon juice 
Few grains of salt 
% teaspoon soda 


Place cranberries and raisins on to cook with 1 cup of water. 
Allow them to simmer until tender. Remove from fire, add enough 
water to raisins and cranberries to make 2 cups in all. Mix sugar and 
flour together and add, then return mixture to fire to boil one minute. 
Remove from fire, add butter, lemon juice, soda and salt. Line a pie 

— 134 — 



PIES 


pan with pastry, give bottom the flour treatment, place mixture in, 
cover with top cover of pastry in regular pie order and bake. 

CHERRY PIE. 

2^ cups fresh seeded or 3 tablespoons flour 

canned cherries 3 teaspoons butter 

cups sugar 

Have pie pan lined with flake crust, giving the bottom the flour 
treatment. Mix the cherries, sugar and flour together and place in lined 
pan, and over the mixture place the butter in small dots at even spaces. 
Push the butter down into the fruit. Make a top cover in the usual 
way. Place in hot oven for first 10 minutes, then decrease the heat 
to moderate for remaining baking period. 

ELDERBERRY AND APPLE PIE. 

1 *4 cups fresh ripe elder- 1 % tablespoons flour 

berries 2 eggs 

% cup tart sieved apple sauce 2 teaspoons butter 

% cup sugar 

Place the elderberries and apples in a mixing bowl, to which add 
the sugar and flour in blended form. Next add the well beaten egg 
yolks and place the mixture in an unbaked pie shell. Place the butter 
on in dots and bake till it cooks through and sets. Make a meringue 
from the remaining 2 whites and spread over the pie. Return to oven 
for the setting and browning of merinque, which requires about 12 
minutes. 

FRESH PEACH PIE. 

2% cups sliced fresh peaches 3 or 4 sprinkles of nutmeg 

% cup sugar 1 teaspoon lemon juice 

3 or 4 tablespoons flour 2 teaspoons melted butter 

Line a pie pan with flake pie crust. Give the bottom the flour 
treatment. Blend the flour and sugar together and mix with peaches, 
then add lemon juice and butter and mix well and place in shell. Place 
upper cover on and bake for 35 minutes or longer, if necessary. 

MINCED APPLE PIE. 

3 cups chopped apples M teaspoon nutmeg 

*4 cup brown sugar % teaspoon cinnamon 

*4 cup granulated sugar 3 teaspoons butter 

Have pie pan lined with flake pastry. Sprinkle 1 level tablespoon¬ 
ful of flour in bottom of pan and gently rub it in. Mix apples, sugar, 
nutmeg, and cinnamon together and place in shell. Place butter on in 
dots over apple mixture. Bake long enough to have apples cooked ten¬ 
der. When apples are tender remove from oven and sprinkle 2 table- 

— 135 — 



NINE HUNDRED SUCCESSFUL RECIPES 


spoonfuls of chopped pecans over top and make an egg covering in 
following manner and spread over all. Beat 1 egg white and yolk 
separately. To the egg white add 3 tablespoons of sugar; beat the 
egg yolk light and add to this, together with y 2 teaspoonful of vanilla 
and 1 tablespoonful of sweet milk. Spread over top of the pie and 
bake in moderate oven for about 15 minutes. 


FANCY APPLE PIE. 

3 cups chopped peeled apples 34 teaspoon cinnamon 

1 cup sugar 3 teaspoons butter 

34 teaspoon nutmeg 

Line a pie pan with flake pastry. Mix apples, sugar, nutmeg, and 
cinnamon all together in a bowl, then place in shell after 1 tablespoon¬ 
ful of flour has been sprinkled in bottom of pie shell and gently rubbed 
in. Place the 3 teaspoonfuls of butter over the chopped apples in dots, 
then press butter down into apples. Roll pie crust very thin and cut 
in narrow strips and place over the top, strips running in opposite di¬ 
rections, forming a lattice work over pie. Place pie in oven and bake 
until done. Remove from oven and add meringue, placing it only 
around edge of pie and in center, leaving a circle of lattice work show¬ 
ing on pie top. Over the lattice top where there is no meringue 
sprinkle shredded cocoanut. Place pie in oven to set and brown lightly, 
usually about 12 minutes being required for this process. Any other 
fruit may be used instead of apples. Use 10-inch pan for this pie. 


FRIED APPLE PIE. 

3 cups chopped apples 1 tablespoon butter 

34 cup corn syrup 1 tablespoon lard 

34 cup sugar A sprinkle of cinnamon 

Select red apples, wash, core and chop fine, leaving the peelings 
on. Place apples, syrup, sugar, butter and lard in skillet and cook 
until apples are mushy, tender and thick. Have a pie shell baked. 
Spread apple mixture in shell, sprinkle with cinnamon and cover the 
pie over with a covering as follows: 

FLOUR FLUFF COVERING. 

4 tablespoons flour 4 tablespoons milk 

3 tablespoons sugar 1 tablespoon melted butter 

34 teaspoon baking powder % teaspoon vanilla 

Mix ingredients in order given, spread over top of pie and place 
pie in moderate oven to bake for about 15 minutes. The apples may 
be peeled if desired. 


— 136 — 



PIES 


FRESH RHUBARB PIE. 

2% cups tender rhubarb (cut 2 tablespoons flour 

in J4 -inch lengths) 3 teaspoons butter 

1 M cups sugar 

Line a pie pan with flake pie crust, giving the bottom the flour treat¬ 
ment. Place rhubarb, sugar and flour in bowl and mix together before 
placing it in shell. Place the butter in dots on top of rhubarb, then 
force it down into the rhubarb mixture. Make a top covering and 
bake in hot oven for first 10 minutes, then decrease the heat to mod¬ 
erate for remainder of baking period. Three tablespoonfuls of flour 
may be used instead of two if juicy pie is not wanted. When rhubarb 
is old and beginning to be a little tough, 14 teaspoonful of soda may 
be mixed with rhubarb. When pie is baked, serve on plates dredged 
with confectioners’ sugar. 


PINEAPPLE RAISIN PIE. 

1 cup diced canned pineapple Few grains of salt 

cup seeded raisins 1*4 tablespoons flour 

M cup water 1 egg 

% cup sugar 1 tablespoon butter 

Place pineapple, raisins and water on stove in saucepan and boil 
for 3 minutes. Remove from fire and add the sugar, salt and flour in 
blended form and allow mixture to set until half cooled, then add well 
beaten egg and butter. Place mixture in a lined and flour-treated pie 
shell and cover with top crust, the same as for other pies. Bake for 
about 25 minutes until pie is well browned over. A teaspoonful of 
lemon juice or vinegar may be added to pie if desired. 

PLAIN PINEAPPLE PIE. 

114 cups diced canned pine- 2 tablespoons flour 

apple Few grains of salt 

% cup sugar 3 teaspoons butter 

Line a shallow 9 or 10 inch pan with flake pastry. Mix pineapple 
in a bowl with the sugar, flour and salt. Place 1 tablespoonful of 
flour in the bottom of lined pie pan and gently rub it into the pastry 
to close the pores, then place the pineapple mixture in with the butter 

on top at regular spaces. Make an upper crust by either method as 

given in “Pie Instructions.’’ Bake about 25 minutes or until well 
browned. 

ORANGE PIE. 


2 eggs (whites for meringue) 
1 cup water 
*4 cup sugar 
7^4 tablespoons flour 


Few grains of salt 
1 tablespoon butter 
Bind of orange 
A cup orange juice 


Beat egg yolks light, to which add the water. Mix sugar, flour 
and salt together and add next. Place mixture in double boiler and 

— 137 — 



NINE HUNDRED SUCCESSFUL RECIPES 


cook until thick, stirring constantly during cooking period. Remove 
from fire and add butter as soon as taken from fire. Cool until luke¬ 
warm, then add the grated orange rind and orange juice. Mix well 
and spread in baked pie shell. Make a meringue out of the 2 egg 
whites and spread over top of pie. Place pie in hot oven to brown 
over quickly. This pie should not be heated through when browning 
the meringue—brown the meringue quickly and remove from oven. 
Grate only the outer oil cells of orange rind for flavoring. 

PEACH CREAM PIE. 

1 cup crushed canned peaches 2 tablespoons flour 

3 tablespoons sugar (more or Few grains of salt 

less) 1 tablespoon butter 

Crush peaches, then add sugar, flour and salt and cook until thick, 
usually about 2 minutes being necessary. Remove from fire and add 
butter. Have a pie shell baked and in readiness. Place a teaspoonful 
of flour in bottom of pie shell and gently rub it in before pouring in 
the peach mixture. On top of this spread a layer of cream filling made 
in the following way: 

1 egg 3 tablespoons flour 

1 cup milk }4 teaspoon vanilla 

*4 cup sugar J4 tablespoon butter 

Beat egg yolk, to which add milk. Mix sugar and flour together 
and add. Place mixture in double boiler and cook until thick, stirring 
constantly. When thick remove from fire, add butter and vanilla. 
While yet hot spread over the peach mixture in pie. Make a meringue 
from the 1 egg white and spread over top, then return pie to oven to 
remain for about 12 minutes. 

BANANA-NUT CREAM PIE. 

2 eggs (whites for meringue) 1 tablespoon butter 

2 cups cold sweet milk 14 teaspoon vanilla 

14 cup sugar 1 large banana 

6 tablespoons flour 14 cup chopped pecans 

Few grains of salt 

Beat egg yolks light, to which add milk. Mix sugar, flour and 
salt together and add. Place mixture in double boiler and cook until 
thick, stirring constantly. When thick remove from fire and add but¬ 
ter and vanilla. Place a teaspoonful of flour in a baked pie shell and 
gently rub it in with finger tips, then place a layer of sliced bananas 
in bottom of shell. Cool the cooked mixture and pour over the bananas 
and on top sprinkle the nuts. Make a meringue from the 2 egg whites 
and spread over this. Place pie in oven and allow meringue to set 
and brown lightly, usually about 12 minutes being required. See “Ice 
Water Meringue.” 


— 138 — 



PIES 


SOUR CREAM PIE. 

2 eggs 

1 cup sour cream 
% cup raisins 
1 pinch of salt 
% teaspoon soda 

Beat eggs light, to which add sour cream and raisins. Mix the 
sugar, flour, cinnamon, nutmeg and salt together and add last. Pour 
mixture in an uncooked pie shell. Take a part of the pie dough and 
roll very thin. Cut in narrow strips and lay over the top of pie—one 
way only. The strips will not sink in the mixture if placed on care¬ 
fully, and after it is baked the result is pleasing. 


teaspoon nutmeg 
16 teaspoon cinnamon 
1 tablespoon flour 
1 cup sugar 


MARSHMALLOW CREAM NUT PIE. 

COOKED FILLING. 


1 egg 

1H cups sweet milk 
% cup sugar 


3 16 tablespoons flour 
Few grains of salt 
16 teaspoon vanilla 


Covering. 

% cup whipping cream 14 cup confectioners’ sugar 

15 marshmallows quartered 14 cup chopped pecans 

Beat egg light, to which add sweet milk. Mix sugar, flour and salt 
together and add. Place mixture in double boiler and cook till thick, 
stirring constantly. When thick, remove from fire and add vanilla. 
Have in readiness a baked pie shell. Sprinkle a teaspoon of flour in 
bottom of baked shell and gently rub it in before pouring hot mixture 
into shell. Let pie set till perfectly cold, then sprinkle the pecans on 
top. Next take the cold cream and whip till stiff. Add to it the 
quartered marshmallows and sifted confectioners’ sugar. Spread over 
top of pie and serve soon after pie is made. 


CHOCOLATE CREAM PIE. 

Have a baked pie shell in readiness for the chocolate cream mix¬ 
tures prepared in two parts as follows : 

CREAM FILLING. 

1 egg (white for meringue) 3% tablespoons flour 

1 cup sweet milk Few grains of salt 

14 cup sugar 14 teaspoon vanilla 

Beat yolk light, to which add milk. Blend sugar, flour and salt 
and add. Pour into double boiler and cook till thick, stirring con¬ 
stantly. Remove from fire, add vanilla and after sprinkling a tea- 
spoonful of flour in bottom of baked shell and rubbing it in, pour in 
the mixture. 


— 139 — 






NINE HUNDRED SUCCESSFUL RECIPES 


CHOCOLATE FILLING. 


1 egg (white for meringue) 
1 cup water 
cup sugar 

3 tablespoons flour 


u cup grated bitter chocolate 
Few grains of salt 
1 tablespoon butter 
16 teaspoon vanilla 


Beat egg yolk light, to which add water. Mix sugar, flour, choco¬ 
late and salt together and add. Pour mixture into double boiler and 
cook till thick, stirring constantly. When thick, remove from fire and 
add butter and vanilla. Spread chocolate filling over the cream filling 
in the pie. Make a meringue from the two egg whites and place on 
top. Place pie in oven to remain about 12 minutes after meringue 
is on. 


CREAM PIE. 


2 eggs (whites for meringue) 
2 cups sweet milk 
16 cup sugar 
6 tablespoons flour 


Few grains of salt 
1 tablespoon butter 
1 teaspoon vanilla 


Beat egg yolks light, to which add sweet milk. Mix sugar, flour 
and salt together and add. Place mixture in double boiler and cook 
till thick, stirring constantly. When thick, remove from fire and add 
butter and vanilla. Have baked and in readiness a pie shell. Place 1 
level teaspoonful of flour in shell and gently rub it in before placing 
in the hot mixture. Make a meringue from the 2 egg whites and place 
over the cream mixture. Place pie in moderate oven and allow it to 
remain for about 12 minutes. Do not allow meringue to brown over 
too quickly. See recipe for meringue. 

JAM CREAM PIE. 

1 cup whipping cream 1 cup jam or preserves 

Have pie shell baked and cold. Spread the jam in bottom of shell 
and on top of this spread the cream after it has been whipped stiff. 
Keep cool until time to serve. A part of jam may be placed on in dots 
over the whipped cream. 

COCOANUT CREAM PIE. 


2 eggs (whites for meringue) 
2 cups sweet milk 
16 cup sugar 
6 tablespoons flour 


Few grains of salt 
1 tablespoon butter 
16 teaspoon vanilla 

cup shredded cocoanut 


Beat egg yolks light, to which add milk. Mix sugar, flour and 
salt together and add. Place in double boiler and cook until thick, 
stirring constantly. Remove from fire, add butter, vanilla and 
shredded cocoanut. Have in readiness a baked pie shell. Place 1 level 
teaspoonful flour in bottom of shell and gently rub it in before placing 

— 140 — 



PIES 


cooked cream mixture in shell. Make a meringue from the 2 egg 
whites and place on top. Sprinkle coeoanut on top of meringue and 
place pie in oven and let remain for about .12 minutes, a moderate oven 
being required for the baking of meringue. 

ELIZABETH’S ICE CREAM PIE. 

2 cups thick cream Few grains of salt 

Mi cup granulated sugar 1 % teaspoons vanilla 

1 tablespoon flour 3 egg whites 

Blend sugar, flour and salt and add to cream. Stir until sugar is 
dissolved, then fold in the stiffly beaten egg whites. Pour into an un¬ 
baked pie shell and bake for about 50 minutes, or until firmly set. 

GERALDINE’S BOSTON CREAM PIE. 

3 eggs 2 teaspoons baking powder 

1 cup sugar 3 tablespoons rich milk 

1 cup flour (scant a little) Mi teaspoon vanilla 

Beat the egg yolks light, to which add 1 tablespoonful of the milk 
and the 1 cup of sugar, and beat hard for 5 minutes. Sift the flour 
and baking powder together and add, together with the remaining 2 
tablespoons of milk, and beat another 2 minutes. Last fold in the egg 
whites and vanilla, but do not beat after this addition. Bake in layer 
cake pan and serve with the following filling. When cake is cold split 
and place the filling between and on top. 

Cook in double boiler 2 cups sweet milk, 1 cup sugar, y 2 cup flour. 
2 eggs, 1 tablespoon butter and 1 teaspoon vanilla. Beat the eggs 
light before combining with other ingredients. 

BANANA WHIPPED CREAM PIE. 

1 cup whipping cream 1 teaspoon vanilla 

Mi cup confecioners’ sugar 2 firm ripe bananas 

Have pie shell baked and cold. Slice 1 banana thin and place in 
bottom of baked shell. Whip the cup of cream stiff and into this fold 
sugar and vanilla. Spread this mixture over the layer of bananas. 
Take the remaining banana and slice in thin slices and place in circle 
all around the edge of pie on top of cream. Serve soon after making. 

PINEAPPLE CREAM PIE. 

1 cup grated pineapple 1 tablespoon butter 

2 tablespoons sugar Few grains of salt 

2 tablespoons flour 

Place pineapple in small saucepan, to which add the blended flour 
and sugar. Place on stove and boil until it thickens, then remove from 
fire and add the butter and few grains of salt. 

— 141 — 





NINE HUNDRED SUCCESSFUL RECIPES 


CREAM FILLING. 

1 egg (white for meringue) Few grains of salt 

1 cup sweet milk 3*A tablespoons flour 

14 cup sugar *A teaspoon vanilla 

Beat egg light, to which add milk. Mix sugar, flour and salt and 
add next. Cook mixture in double boiler till thick, stirring constantly. 
When thick, remove from fire and add vanilla. Have pie shell baked. 
Sprinkle a teaspoonful of flour in bottom of shell and rub it in. First 
spread the pineapple mixture in the shell and over this spread the 
cream mixture. Make a meringue with the 1 egg white and spread 
on top of cream filling. Place pie in oven and allow it to set for about 
12 minutes. Meringue should be browned lightly. 

LEMON SPONGE CREAM PIE. 

1 cup sugar Grated rind of *A lemon 

2 tablespoons butter 6% tablespoons flour 

3 eggs 1 cups rich sweet milk 

4 or 5 tablespoons lemon Few grains of salt 

juice 

Blend cup of the sugar with the butter, to which add the egg 
yolks, lemon juice and rind. Beat until creamy. Mix the remaining 
V 2 cup of sugar with the flour and add, beating again until smooth. 
Next add the milk and salt and stir well. Beat the 3 egg whites very 
stiff and fold them in carefully, then pour all the mixture into an un¬ 
baked shell and bake for about 40 or 50 minutes. The pie browns 
very soon and must be watched carefully. Bake until it feels firm and 
well set when the pan is shaken. 

PINEAPPLE SPONGE CREAM PIE. 

Use the same recipe and process as for ‘‘Lemon Sponge Cream 
Pie,” only use 5 tablespoons of water instead of lemon juice, and use 
1 teaspoon high-grade pineapple extract instead of grated lemon rind. 

COCOANUT CUSTARD PIE. 

3 eggs *A teaspoon vanilla 

1*4 cups milk (scalded and % cup sugar 

cooled) V& cup shredded cocoanut 

Separate 2 egg whites from the 3 eggs and place in bowl. Take 
the remaining whole egg and 2 yolks and beat until mixed, to which 
add the milk, vanilla, sugar and cocoanut. Pour mixture in lined pie 
pan, first giving the bottom the flour treatment. Bake in hot oven 
for first 8 or 10 minutes, then decrease heat and bake in moderate 
oven until custard is set and firm. Remove from oven and spread over 
the top a meringue made from the 2 egg whites. Set back in oven to 
set and brown lightly, ordinarily about 12 minutes being necessary in 
slow oven. 


—142 — 



PIES 


2-EGG CUSTARD PIE. 


2 eggs 

1 £ cups milk (scalded and 
cooled) 


% 

K 

H 


cup sugar 
teaspoon nutmeg 
teaspoon vanilla 


Beat eggs only until mixed, to which add milk, sugar, vanilla and 
nutmeg. Pour mixture in lined pie pan, giving the bottom the flour 
treatment first. Place in hot oven for first 8 or 10 minutes, decrease 
the heat and allow pie to bake until custard has set. Do not allow it 
to remain in oven after the custard seems firm. 

CUSTARD NUT PIE. 


3 eggs 

1 pint milk, scalded and 
cooled 

£ cup sugar 


M level teaspoon nutmeg 
1 pinch of salt 
M cup chopped pecans 


Beat eggs until mixed, to which add milk, nutmeg, sugar, salt and 
nuts. Pour in unbaked sheet and bake in hot oven for first 8 minutes, 
then decrease heat, allowing pie to bake slowly until custard sets. 
When pie is removed from oven use either whipped cream or meringue 
on top. Pie crust and filling all baked together for this pie. 

IDEAL CUSTARD PIE. 


3 eggs 

2 cups sweet milk, scalded and 
cooled 
cup sugar 


*4 teaspoon nutmeg 
x £ teaspoon vanilla 
Few grains of salt 


Beat eggs long enough to have them only well mixed, to which 
add the milk and vanilla. Mix the sugar, nutmeg and salt together 
and add next. Have pie pan lined with flake pastry, give the bottom 
of crust the flour treatment, i. e., place 1 teaspoonful of flour in bottom 
and gently rub it in with finger tips. Pour the custard mixture in and 
place pie in hot oven for eight minutes, then decrease the heat and al¬ 
low pie to bake very slowly until the custard is set. Test with a silver 
knife. 

APPLE CUSTARD PIE. 


2 eggs 

1 x £ cups milk (scalded and 
cooled) 


1M cups stewed apples 
£ cup sugar 
M teaspoon nutmeg 


Quarter apples and cook until half tender, having them sweetened 
to taste. Line a pie pan with flake pastry, giving the bottom the flour 
treatment. Cut the cooked apples in small pieces and place in bottom 
of lined pie pan. Beat eggs only until mixed, then combine with milk, 
sugar and nutmeg and pour over the apples in the pie shell. Place pie 
in hot oven for first ten minutes, then decrease heat to moderate for 
remainder of time. When custard is set, pie is done. 

—143 — 



NINE HUNDRED SUCCESSFUL RECIPES 


CHERRY CUSTARD PIE. 


1 Yz cups canned or fresh 
seeded cherries 
% cup sugar 


4 tablespoons flour 
1 tablespoon butter 


Mix cherries, sugar and flour together and boil 1 minute. Remove 
from fire and add butter. For the custard use 


2 eggs 

1 y 2 cups scalded and cooled 
milk 


scant cup sugar 
1 teaspoon vanilla 
Few grains of salt 


Beat eggs until mixed, to which add milk, sugar, vanilla and salt. 
Have pie pan lined with flake pastry, giving the bottom the flour treat¬ 
ment. First place the cooked cherry mixture in pie shell, then add 
custard, spreading it over by spoonfuls. Place in hot oven for first 8 
minutes, then decrease the heat and allow pie to bake slowly until the 
custard is set. Serve cold. Crust and filling all cooked together for 
this pie. Bake pie in large sized pan. 


Y 


RHUBARB CUSTARD PIE. 


1% cups cold or hot water 
1M cups sugar 
5}4 tablespoons flour or 4 
tablespoons cornstarch 


2 tablespoons butter 

1^6 cups tender, unpeeled rhu¬ 
barb cut in y<i -inch lengths 

3 eggs 


Place the water and 1 cup of the sugar in a saucepan, and when 
it comes to a boil add the cornstarch, butter and remaining *4 cup of 
sugar in blended form, stirring until it thickens and is free from 
lumps. Now drop the rhubarb in and set mixture on an asbestos mat 
and do not stir but very little until rhubarb is tender but not mushy. 
When done take from the fire and cool to lukewarm by setting in cold 
water. Beat 2 egg yolks with 1 whole egg very light, and gradually 
fold it into the cooked mixture. Pour this mixture into a baked pie 
shell and set in a medium hot oven while a meringue is being made, 
which usually means about 10 or 15 minutes. Follow the “Ice Water 
Meringue” recipe (as given in this book) and make a meringue from 
the remaining 2 egg whites, spread on top of the pie and return to 
moderate oven for 12 or 15 minutes. 


EGGLESS CHOCOLATE PIE. 

% cup sugar % teaspoon salt 

6 tablespoons flour 1% cups sweet milk 

% cup grated bitter chocolate 1 tablespoon butter 

or cocoa 1 teaspoon vanilla 

Mix sugar, flour, chocolate or cocoa and salt together, to which 
add the milk. Pour in double boiler and cook till thick, stirring con¬ 
stantly. When thick remove from fire and add butter and vanilla. 
Have a pie shell baked. Place a teaspoonful of flour in bottom of 
baked shell and rub it in, then pour the cooked mixture in shell. 

— 144 — 



PEES 


FLOUR FLUtfF COVERING. 

4 tablespoons flour 4 tablespoons sweet milk 

3 tablespoons sugar 1 tablespoon melted butter 

teaspoon baking powder 

Mix these ingredients together in the order given and spread over 
top of pie. Place pie in oven and bake for about 15 minutes, or until 
covering is set and browned lightly. 

CHOCOLATE PIE. 

2 eggs (whites for meringue) % cup grated bitter chocolate 

1^4 cups water or cocoa 

% cup sugar % teaspoon salt 

5 tablespoons flour 1 tablespoon butter 

1 teaspoon vanilla 

Beat egg yolks light, to which add water. Mix sugar, flour, cho¬ 
colate or cocoa and salt together and add to liquid mixture. Place 
in double boiler and cook until thick, stirring constantly. Remove 
from fire, add vanilla and butter. Sprinkle a teaspoonful of flour in 
a previously baked shell and gently rub it in before pouring the hot 
chocolate mixture in shell. Make a meringue from the 2 egg whites 
and spread on top. Return pie to oven and allow meringue to bake 
for 12 minutes in a very moderate oven. 

If chocolate nut pie is wanted, sprinkle % cup of finely chopped 
pecans over chocolate mixture before covering with meringue. Then 
sprinkle a few nuts over top of meringue if extra rich pie is wanted. 


THANKSGIVING SQUASH PIE. 

3 eggs, well beaten J4 teaspoon nutmeg 

2 cups stewed and sieved Hub- teaspoon ginger 

bard squash % teaspoon cloves 

% cup sugar % teaspoon salt 

% cup rich milk 1 cup whipping cream 

1 teaspoon cinnamon 


Combine all ingredients but whipping cream. Pour in a large pie 
pan lined with pastry. Bake till set and firm. Whip cream and 
spread over top when pie is cold. 


SQUASH PIE. 


1 cup stewed and sieved 
squash 

1 cup sweet scalded milk 

2 eggs 

J4 cup sugar 


1 teaspoon cinnamon 
y*t teaspoon nutmeg 
M teaspoon ginger 
1 tablespoon flour 
Few grains of salt 


Place squash in bowl and add to it the milk and well beaten eggs. 
Mix sugar, cinnamon, nutmeg, ginger, flour and salt together and add. 


— 145 — 



NINE HUNDRED SUCCESSFUL RECIPES 


Line a pie pan with flake pastry, give the bottom the flour treatment, 
and pour mixture into shell. Place pie in hot oven for first 10 min¬ 
utes, then decrease the heat to moderate for remaining baking period. 
Bake until squash seems well set. Two-thirds cup of sugar may be 
added if sweet pie is wanted. 


VINEGAR PIE. 

2 eggs 

% cup vinegar 
% cup water 
1 cup sugar 

Beat egg yolks light to which add vinegar and water. Blend su¬ 
gar, flour and salt and add. Place mixture in double boiler and cook 
till it thickens, stirring constantly. When thick, remove from fire, add 
salt and butter, then pour it into a baked shell. Make a meringue with 
the 2 egg whites and spread on pie. See “Ice Water Meringue” 
recipe. 

PLAIN RAISIN PIE. 


6J4 tablespoons flour 
Few grains of salt 
2 tablespoons butter 


2 cups seeded raisins 
1 cup cold water 
% cup sugar (scant) 
tablespoon cornstarch 


2 teaspoons lemon juice or 
vinegar 

2 teaspoons butter 
Few grains of salt 


Place the raisins and water in a saucepan and bring to a boil. 
After they come to a boil stir well, then dip the raisins out into an¬ 
other dish with a strainer spoon. This leaves the liquid in which they 
were cooked in first saucepan with the sand from the raisins in the 
bottom. Now carefully tip the pan in such a way to permit the liquid 
being drained off onto the raisins again, allowing the sediment to re¬ 
main in pan No. 1. This process followed, none of the sweetness of 
raisin is lost, and yet all sand is removed. Now add the sugar and 
cornstarch to the raisin mixture in blended form and boil for 1 min¬ 
ute. Take from fire, add the lemon juice, butter and salt, and place in 
pie and bake with two crusts. 


PLAIN CURRANT PIE. 

Make the same as ‘ ‘ Plain Raisin Pie, ’ ’ only use currants instead of 
raisins, and see that currants are washed thoroughly before beginning 
the process as for raisin pie. 

RAISIN NUT PIE. 

% cup raisins 1 pinch of salt 

2 cups water 1 tablespoon butter 

% cup sugar % cup chopped pecans 

5 tablespoons flour 

Boil raisins and water for 3 minutes. With a strainer spoon, dip 
the raisins from this liquid, leaving the sand settled in the bottom of 


— 146 — 



PIES 


pan. Strain liquid or drain off into another bowl and leave the sand 
all in bottom of first bowl. Now return liquid and raisins to fire, and 
to this add the well blended sugar, flour and salt. Stir until thick, 
remove from fire and add the butter and nuts. Have pie pan lined 
with flake pastry, giving the bottom flour treatment. Pour mixture 
in and place a top crust on in same manner as for apple pie. Bake 
in hot oven for first 10 minutes, then decrease the heat to moderate 
for remaining baking period. 


MOLASSES PIE. 


2 eggs 

1 cup mild sorghum molasses 

1 cup water 

2 tablespoons flour 


^ teaspoon cinnamon 
M teaspoon nutmeg or mace 
2 tablespoons butter 
Pinch of salt 


Beat eggs light, to which add sorghum and water. Mix flour, 
cinnamon, nutmeg and salt together and add. Add melted butter and 
beat all together. Line a pie pan with flaky crust, give the bottom the 
flour treatment, then pour this mixture in shell. Bake the same as a 
custard pie, allowing mixture to set firmly. A hot oven for first 8 or 
10 minutes, then decreasing heat for remainder of baking period. 


PUMPKIN PIE NO. 1. 

2 eggs (for extra fine, 3 eggs) *4 teaspoon nutmeg or mace 

1 cup stewed pumpkin teaspoon ginger 

1 cup scalded sweet milk teaspoon cinnamon 

cup sugar 1 tablespoon flour 

% teaspoon cloves Pinch of salt 

Beat eggs light, to which add pumpkin and milk. Mix sugar, 
spices, flour and salt together and add. Have pie pan lined with flake 
pastry, give the bottom the flour treatment, and then add pumpkin 
mixture. Place in hot oven for first 8 or 10 minutes, then decrease 
heat and bake slowly until pie is set and firm. Bake pumpkin pies 
long enough to be well done. To be extra good, serve with whipped 
cream or ice cream on top. If the milk is yet warm when mixed with 
other ingredients, the pie will bake quicker. 


PUMPKIN PIE NO. 2. 


2 eggs 

2 cups stewed pumpkin 
% cup sweet milk (scalded) 
% cup sugar 

% teaspoon cloves (scant) 


% teaspoon nutmeg 
*4 teaspoon ginger 
% teaspoon cinnamon 
2 tablespoons flour 
% teaspoon salt 


Beat eggs light, to which add the pumpkin and milk. Blend 
sugar, cloves, nutmeg, ginger, cinnamon, flour and salt together and 
add, mixing well. Have a pie pan lined with flake pastry (uncooked) 

— 147 — 



NINE HUNDRED SUCCESSFUL RECIPES 


and into the pan pour this mixture. Cook until done. Pumpkin pies 
require a long baking period. The best way to determine whether pie 
is done is to watch the center of pie. When the center of pie ha» the 
dry appearance that the outer edge of pie has, remove from oven. 
When milk is scalded first and combined with other ingredients in 
lukewarm condition, the texture of pie will be better and pie will bake 
in little less time. 

CHEESE PIE. 


2 tablespoons butter 
4 tablespoons flour 
% cup sugar 
1 cup sweet milk 
Pinch of salt 


3 eggs (whites for meringue) 
1% cups cottage cheese 
% teaspoon cinnamon 
*4 teaspoon nutmeg or mace 


Mix butter, flour, salt and sugar together and add to milk. Place 
in double boiler and cook until thick. Remove from fire, cool to luke¬ 
warm and add the well beaten egg yolks and cottage cheese mixed 
together. Add the cinnamon and nutmeg or mace and mix with mix¬ 
ture. Pour this in a lined pie pan and bake as a custard pie is baked. 
Make a meringue with the 3 egg whites and spread on pie after it is 
baked. Return pie to oven to allow meringue to bake for about 12 
minutes. Where meringue is not used on this pie, only use the 2 whole 
eggs in the cheese mixture. Smooth cheese is necessary for this recipe. 
Cheese made from heated milk causes curd to become too hard in pie 
after baking. 

DIVINITY PIE NO 1. 

M pint whipping cream y 3 cup chopped pecans 

24 marshmallows % cup candied cherries 

% ring of candied pineapple or *4 cup confectioners’ sugar 

1 ring of canned pineapple 1 teaspoon vanilla 


Have a pie shell baked and in readiness. Quarter the marshmal¬ 
lows, chop the pecans, cherries and candied pineapple. Place all these 
ingredients in bottom of baked shell. Whip the one-half pint of cream, 
to which fold in the confectioners’ sugar and vanilla. Spread this 
over the mixture in the pie and allow pie to stand until ready for 
serving. Some of the marshmallows and fruit may be held back for 
decorating the top in attractive manner. 


DIVINITY PIE NO. 2. 


1% cups evaporated milk 
% cup granulated sugar 

1 tablespoon flour 

2 teaspoons vanilla 
Few grains of salt 


M cup shredded cocoanut or 
% cup sliced and blanched 
almonds 
3 egg whites 


Blend sugar and flour and add to milk. Next add vanilla, salt 
and cocoanut or almonds. Stir until sugar is all dissolved, then fold 

— 148 — 



PIES 


in the stiffly beaten egg whites. Ponr mixture into an unbaked pie. 
shell and bake for about 50 minutes, or until it has risen high or is; 
well browned and feels firm when shaken. A deep 10-inch pan should 
be used for this pie. 


AFFINITY PIE. 

2 cups sweet milk Few grains of salt 

34 cup sugar 2 egg whites 

5 tablespoons cornstarch 1 cup whipping cream 

1 teaspoon vanilla 

Place milk in double boiler, to which add sugar and cornstarch in 
blended form. Cook and stir till it thickens, stirring constantly. 
When thick, remove from fire, add vanilla, salt and stiffly beaten egg 
whites. Be careful not to fold the whites in until mixture seems in 
well blended form. Place this cream filling in a baked pie shell and 
allow it to get perfectly cold. When cold whip the cream to stiff con¬ 
sistency and spread evenly over top. This should be made in a 10 
inch pan. 

SWEET POTATO PIE. 

2 eggs % teaspoon cloves 

34 cup syrup 34 teaspoon nutmeg or mace 

1 cup sweet milk 34 teaspoon ginger 

1 cup mashed and sieved sweet 34 teaspoon cinnamon 

potatoes Pinch of salt 

34 cup sugar 

Beat eggs light, to which add syrup, milk and sweet potatoes. 
Mix sugar, cloves, nutmeg or mace, ginger, cinnamon and salt together 
and add to first mixture. Have pie pan lined with flaky pastry and 
pour this mixture in pan. Bake until the pie is firm and done, a long 
baking period in moderate oven being necessary. The first 8 or 10 
minutes the oven should be hot, then decrease the heat to moderate for 
remainder of time. 


CARAMEL CURRANT PIE. 


% cup brown sugar 
3 tablespoons butter 

1 tablespoon flour 
3 eggs 

2 teaspoons lemon juice 


34 teaspoon nutmeg 

1 cup currants 

2 tablespoons milk 
Few grains of salt 


Cream sugar, butter and flour together until light. Separate the 
two whites from the 3 eggs and set aside for meringue. Add remain¬ 
ing whole egg and 2 yolks to creamed mixture and beat until light. 
Next add lemon juice, nutmeg, currants, milk and salt. Stir well and 
pour into a pie pan that has been lined with pastry. Bake all to¬ 
gether until currant mixture is set and crust browned lightly. Take 

— 149 — 



NINE HUNDRED SUCCESSFUL RECIPES 


from oven, make a meringue from the 2 egg whites (follow ice water 
meringue recipe), and place over top. Place the pie again in a mod¬ 
erate oven for meringue to cook the required 10 or 12 minutes. This 
fills a 9-inch pie pan. 


BUTTER SCOTCH PIE. 


1 cup brown sugar 
6 tablespoons flour 

2 tablespoons butter 
*4 cup hot water 


1 cup sweet milk 
% teaspoon salt 
Yolks of 2 eggs (whites for 
meringue) 


Mix butter, sugar and flour together and add to the hot water. 
Next add milk, salt and well beaten egg yolks. Place mixture in double 
boiler and cook until thick, stirring constantly. When thick, remove 
from fire, stir well and pour into previously baked pie shell. Always 
sprinkle a teaspoonful of flour in bottom of pie shell and with finger 
tips gently rub it in before adding the hot mixture. This keeps the 
crust from becoming moist. Make a meringue with the two egg whites 
and spread on top of pie. Place pie in oven for meringue to bake, 
which usually requires about 12 minutes. See “Ice Water Meringue’’ 
recipe. 


DATE PIE. 


lb. dates 

134 cups sweet milk 
% cup sugar 
2 tablespoons flour 


Few grains of salt 
J4 teaspoon nutmeg 
1 egg 


Remove seeds from dates and cut in small pieces. Add the milk 
to dates. Mix sugar, flour, nutmeg and salt together, and combine 
with well beaten egg. Line a pie pan with flake crust, sprinkle a table¬ 
spoonful of flour in bottom of shell and rub it in before placing the 
liquid mixture in shell. Place pie in hot oven for first 10 minutes, then 
decrease heat to moderate and bake until filling is set. 


SUNNY SILVER PIE. 


% cup cold water 
}4 tablespoon gelatine 
4 eggs 

2 or 3 tablespoons lemon 
juice 


Grated rind of *4 lemon 
1 cup sugar 
Few grains of salt 
1 cup whipping creaiii 


Set the gelatine to soak in the 1/3 cup of water. Place the 4 egg 
yolks, lemon juice, lemon rind and y 2 cup of the sugar in a rounded 
bottom enamel bowl. Set the bowl in a larger pan of boiling water. 
While the water in the larger pan is kept boiling, whip the egg yolk 
mixture until it becomes quite firm and creamy. When it reaches this 
stage turn the heat down and fold in the gelatine. Beat the egg whites 
very stiff and combine with the remaining y 2 cup of sugar, then fold 

— 150 — 



PIES 


this into the yolk mixture. Pour the filling in a large baked pie shell 
and set in the refrigerator for 2 hours. Whip the cream and spread 
on pie just before serving. 

PRUNE PIE. 

114 cups stewed, seeded and 
chopped prunes 

1 cup water 
J4 cup sugar 
4 tablespoons flour 

Place properly prepared prunes and water in bowl. Mix flour, 
sugar, salt, butter and nutmeg together and add to this, then cook 
until it thickens, remove from fire and add butter. This usually re¬ 
quires about 3 minutes. Have a baked shell in readiness. Spread this 
cooked mixture in shell and allow it to get perfectly cold before 
spreading a generous coating of whipped cream over top. A meringue 
may be used made from the whites of two eggs, but the pie is much 
more delicious made with whipped cream. Before placing cooked mix¬ 
ture in prepared shell, always sprinkle about 1 teaspoonful flour in 
bottom of shell and gently rub in with finger tips. This is to be made 
in large pie pan. 

DRIED APRICOT PIE. 

2 cups stewed apricots 3 teaspoons butter 

% cup sugar 

Stew apricots until perfectly tender, then run them through either 
a sieve or colander. Boil with enough water to keep apricots juicy 
and not too dry when done. After apricots are taken through sieve 
or colander measure two cups, add the sugar and mix both together. 
Line pie pan with pastry, give the bottom the flour treatment neces¬ 
sary, add the apricots and butter. Roll crust very thin for top cover¬ 
ing, bake in quick oven for first ten minutes, then bake more slowly 
for the remainder of the time. Sugar may be spread over top crust of 
pie before placing in oven, making a crispy sugar crusted top. Bake 
about 25 minutes. 


% teaspoon nutmeg 
1 tablespoon butter 
Pinch of salt 
% cup whipping cream 


STEWART PIE. 


1 cup medium brown sugar 
cup granulated sugar 
1 tablespoon melted butter 
3 tablespoons flour 
1 cup sweet milk 


2 eggs 

1 teaspoon vanilla or 
% teaspoon nutmeg 
Few grains of salt 


Mix sugar, melted butter, flour, milk, beaten eggs, extract and 
salt. Have a pie pan lined with pastry; give the bottom the flour treat¬ 
ment and pour the mixture into the shell. Place in hot oven for first 
10 minutes, then decrease the heat and bake slowly until mixture 
thickens and sets in the pie. 


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NINE HUNDRED SUCCESSFUL RECIPES 


TIMBALE SHELLS. 

2 eggs M teaspoon salt 

34 cup sweet milk 1 teaspoon sugar 

About % cup of flour 1 tablespoon olive oil 

Beat eggs to well mixed consistency, but not light. Add the milk 
to the eggs. Sift the flour, salt and sugar together. Combine all in¬ 
gredients by pouring liquid mixture into dry ingredients, pouring and 
stirring slowly so that the mixture is kept from lumping. Add olive 
oil last. Dip timbale iron in hot fat, then in batter, allowing' the iron 
to remain in fat long enough for shell to brown lightly and cook. Re¬ 
peat the process until all batter has been made into shells. When dip¬ 
ping the iron in the batter do not dip it in too deep or difficulty will 
be experienced when slipping the shell from the mold. 

2-EGG WHITE MERINGUE. 

Have 2 eggs cold, add a pinch of salt and whip to stiff froth, then 
add 2 slight pinches of cream of tartar and continue to whip until 
eggs are stiff. Add 2 tablespoonfuls of granulated or powdered sugar 
and whip again until eggs seem very light and dry in looks. Spread 
on pie and place in oven, allowing meringue to remain long enough 
to cook through, which usually requires about 12 minutes. If meringue 
is allowed to remain in oven only long enough to brown over, quickly 
it usually falls or settles, if pie is kept any length of time. When pie 
is to be served at once the quick browning process is all right, the 
meringue usually being a little more tender when browning quickly. 
Extract may be added to meringue if desired. Four tablespoonfuls of 
sugar may be added for 2 egg whites if sweeter meringue is wanted. 
The amount of cream of tartar to be used for each egg white is the 
amount that can be held between two finger tips. 

ICE WATER MERINGUE. 

2 egg whites 2 or 3 tablespoons fine granu- 

Few grains of salt lated sugar 

34 teaspoon lemon juice Flavoring to suit 

1 tablespoon ice water 

Have egg whites very cold. Add the grains of salt and half of 
the tablespoonful of ice water, and beat until white and fluffy; then 
add lemon juice and remaining ice water and beat one minute longer. 
Last add sugar and continue beating until mixture is very stiff. Spread 
on any kind of pie and bake in oven about 12 minutes—a moderate 
oven always for good meringues. The lemon juice is added to hold 
the eggs up and not as flavoring. Instead of using 1 tablespoonful of 
ice water, try putting a piece of ice the size of a hickory nut in the egg 
whites while beating. A common mistake in the making of a meringue 
is that eggs are whipped a short time before sugar is added and a long 
time after the addition. The proper method is, have whites very stiff 
before sugar is added and little beating afterwards. By using ice wa¬ 
ter or ice with egg whites, we have more meringue in finished product 
and of a more tender variety. 

— 152 — 



CHAPTER XII 


Fritters and Fried Cakes 


SUGGESTIONS. 

When cooking fried cakes, or fritters, much better results will 
follow if the frying basket is used. By this method all fried cakes and 
fritters may be lifted at once from the grease, in this way preventing 
any of them remaining in the grease too long and becoming too brown. 
Much might be said regarding the kind of receptacle in which to fry 
them, but I have found this to be true, that the average house¬ 
wife will use the most convenient receptacle she has on hand regard¬ 
less of advice given. Less heat is required when an iron skillet is 
used, but a more even temperature may be had by using aluminum or 
granite pans large in circumference. 

Use a wire egg beater for the turning of fried cakes and fritters. 
A fork or sharp pointed article pricks holes in the fried cakes and 
allows the grease to soak in. 

Use only a high grade quality of grease for frying purposes, lard 
or any known brand of vegetable compound, or oil. Butter should 
not be used for deep frying. Better results will be obtained if fresh 
grease is used at each frying, but fat used once should be clarified and 
either used again for fritters and fried cakes or should be used for 
frying potatoes and croquettes. 

To prevent the grease from tasting in the articles fried, add 1 
teaspoonful of vinegar to each 2 pounds of fat. Combine the 2 while 
both are cold. Do not attempt to pour vinegar into heated grease. 
Grease should be watched very carefully while heating. Test by drop¬ 
ping a small piece of dough, or a bread crumb into the fat; if it comes 
to the surface immediately and shows a light tint of brown, it is hot 
enough, or if it browns lightly in the time it takes to count 40. 

Fried cakes and fritters should be turned over very soon after 
they are dropped into the hot fat. Keep them rolling. This keeps a 
fried cake or fritter free from cracks. If cracks form on the fried 
cake or fritters, they absorb the grease quickly. Do not crowd fried 
cakes or fritters in the frying pan. Dough for fried cakes should be 
handled in as soft condition as is possible to handle it. Watch recipes 
carefully and avoid using too much shortening in any article that is 
to be fried in deep fat. 

Fried cakes and fritters should be removed from hot grease and 
placed on dry, unglazed paper. This allows them to drain properly. 
When they are perfectly cold, dredge with either granulated or pul- 

— 153 — 





NINE HUNDRED SUCCESSFUL RECIPES 


verized sugar, pulverized sugar being preferable. Place a half cupful 
of sifted sugar in a paper sack. Into this drop 4 or 5 fried cakes at 
one time. Twist the top of sack and shake. In this way fried cakes 
or fritters are evenly sugared with no waste of sugar. Repeat this 
process until all fried cakes are sugared, replenishing the sugar in 
sack when necessary. 

APPLE FRITTERS. 

2 eggs 2 teaspoons baking powder 

1 cup candied apples, cut in M teaspoon salt 

pieces teaspoon nutmeg 

1 cup flour 

Have apples cooked down in heavy syrup until almost candied. 
Beat eggs light and add to candied apples. Sift flour, baking powder, 
salt and nutmeg together and fold in with apple and egg mixture. 
Fry in deep fat, dropping by small spoonfuls. Fry to a golden brown 
and dredge with pulverized sugar. 


BANANA FRITTERS. 


1 egg 

% cup sweet milk 
% cup flour 

2 teaspoons baking powder 


2 tablespoons pulverized sugar 
Pinch of salt 
2 small bananas 
Few drops of lemon juice 


Beat egg light, to which add milk. Sift flour, baking powder, 
sugar and salt together and add to egg and sweet milk. Crush bananas 
and add, together with the few drops of lemon juice. Fry in deep fat 
to a golden brown. Dredge fritters with powdered sugar before 
serving. 

RICE FRITTERS. 


1 tablespoon butter 
3 tablespoons sugar 
1 egg 

1 cup boiled rice 


cup sweet milk 
1 cup flour 

3 teaspoons baking powder 
teaspoon salt 


Blend butter and sugar, to which add egg, and cream all together 
until mixture is light. Then add the rice and sweet milk. Sift flour, 
baking powder and salt together and add. Mix well and drop into 
deep hot fat by spoonfuls. Fry to a golden brown. Serve hot, either 
plain or dusted with sugar. 

CORN FRITTERS. 


2 eggs 

1 cup corn as taken from can 

1 cup flour 

2 tablespoons sugar 


2 teaspoons baking powder 
teaspoon salt 
Dash of cayenne pepper 


Beat eggs light, to which add the corn. Sift flour, sugar, baking 
powder, salt and cayenne pepper together and add. Mix well and 

— 154 — 



FRITTERS AND FRIED CAKES 


drop by spoonfuls in hot fat and fry until a golden brown. Turn 
fritters soon after dropping in fat. Keep them turned often. This 
recipe may be changed by beating yolks and whites separately and 
adding stiffly beaten whites at last. See instructions on adding vinegar 
to fat. If the corn is of a solid packed quality and does not contain 
much milk, use % cupful of flour instead of 1 cup. 

PINEAPPLE FRITTERS. 

2 eggs 3 tablespoons sugar 

1 cup shredded pineapple 2*4 teaspoons baking powder 

1 Vi cups flour Few grains of salt 

Beat the eggs light, to which add the shredded pineapple. Sift 
flour, sugar and baking powder together and add to the mixture. 
Drop by spoonfuls in deep fat and fry to golden brown. Serve plain 
or dredged with powdered sugar. If pineapple is thin and juicy, either 
drain off a little of the juice or it may be necessary to add Vfy cups 
of flour instead of 1. 


CHOCOLATE FRITTERS. 

cup grated bitter chocolate 2*4 cups flour 

cup milk 4 teaspoons baking powder 

% cup sugar M teaspoon salt 

1 tablespoon butter 1 teaspoon vanilla 

Place chocolate, milk, sugar and butter in saucepan and boil until 
smooth, stirring constantly. Usually 2 minutes boiling. Remove from 
fire and cool. Sift flour, baking powder and salt together and add. 
Last add vanilla and beat hard. Drop by teaspoonfuls in deep hot 
fat, as for doughnuts. Remove from fire and serve plain or dredged 
with powdered sugar. Dough must be very stiff for these fritters. 

FRIED CAKES. 


1 cup sugar 

2 teaspoons butter 

2 eggs 

1 cup sweet milk 

3 % cups flour 


6 teaspoons baking powder 
teaspoon salt 
M teaspoon nutmeg 
1 teaspoon vanilla 


Mix sugar and butter, having the butter evenly mixed through the 
sugar. Add eggs next and beat hard. Sift flour, baking powder, salt 
and nutmeg together and add together with milk and vanilla. Mix 
well, then take 1 spoonful of dough out on floured board and knead 
lightly, using an additional amount of flour, if necessary, to handle. 
Roll to thickness of *4 inch, cut and fry in deep hot fat. After you 
have made one cutting, add another spoonful of dough to rolled over 
dough, knead together and roll and cut. Each time add fresh dough 
to rolled over dough until all dough has been used. Fried cakes should 
be turned with wire egg beater if frying basket is not used, and should 
be kept rolling in the hot fat, not allowing them to remain on one side 
any length of time. Turn soon after dropping into hot fat. This 

— 155 — 



NINE HUNDRED SUCCESSFUL RECIPES 


dough should be as soft as possible for best results. Where fried 
cakes are not to be dusted with sugar, it is better then to use 1*4 cup¬ 
fuls of sugar in the dough instead of 1 cupful. Let fried cakes get 
cold before dusting with sugar. Shake the fried cakes in a paper 
sack to prevent waste of sugar. See instructions preceding this chap¬ 
ter regarding adding vinegar to fat. 

SOUR MILK FRIED CAKES. 

Use the same recipe as given for “Fried Cakes,” only use 1 cup 
of sour milk instead of sweet milk. Use 5 teaspoons of baking powder 
and a full *4 of a teaspoon of soda. 

CURRANT FRIED CAKES. 

Make the fried cakes same as recipe for plain “Fried Cakes,” only 
add y 2 cup of currants to the dough when mixing. Raisins may also 
be added to dough instead of currants. 

CARAMEL FRIED CAKES. 

Use recipe as for plain “Fried Cakes.” Cut fried cakes with 
cutter that has good sized hole in center and have fried cakes good 
size. When done and cold, make “Ideal Caramel Icing” and place on 
one side of each fried cake. These are excellent for all purposes. 

CHOCOLATE FRIED CAKES. 

Make the same recipe “Fried Cakes” and cover with any desired 
chocolate icing. 


COCOANUT COVERED FRIED CAKES. 

When fried cakes are cold make “Jiffy Icing” and spread on side 
of fried cakes, then dip in shredded cocoanut. 


POTATO FRIED CAKES. 


1 cup sieved and mashed po¬ 
tatoes 

1 cups sugar 

2 eggs 

cup rich sweet cream 


2 % cups flour 
4 teaspoons baking powder 
teaspoon nutmeg 
Scant teaspoon of salt 


Mash the potatoes, then run through a sieve to insure against 
lumps. Combine the mashed potatoes, unbeaten eggs and sugar, and 
with a wire egg beater whip until light and creamy. Sift flour, baking 
powder, nutmeg and salt together and add to creamed mixture alter¬ 
nately with the sweet cream. Mix thoroughly, then take out onto 
floured board and roll to the thickness of about y 4 inch before cutting 
and frying in deep fat. This recipe makes 3 dozen full-sized fried 
cakes. Potatoes should be cooked till tender, then pressed through a 
sieve and mashed thoroughly, but free from milk or butter. 


— 156 — 



CHAPTER XIII 


Soup 


CREAM OF PEA SOUP. 

2 cups canned peas 1 tablespoon flour 

3 cups rich milk Yt teaspoon salt 

3 tablespoons butter % teaspoon white pepper 

14 teaspoon sugar 

Press the peas through a sieve into a saucepan. Add to the pea 
pulp the milk. Blend butter, flour, sugar, salt and pepper and add 
next. Cook until mixture thickens some, usually about 5 minutes. 
Stir constantly while cooking. If soup seems too stiff, add extra milk 
to suit. 

CREAM OF CHICKEN SOUP. 

Yz cup barley Y& tablespoon flour 

% cup rice 1 tablespoon butter 

1 tender stalk of celery 1 teaspoon salt 

1 small onion, size of walnut % teaspoon white pepper 

6 cups stock, in which fowl 
has been boiled 


Boil barley, rice, celery and onion together until all the mixture 
is massed together in soft form. Run through a sieve into a saucepan. 
Add to this the chicken stock. Mix together the flour, butter, salt and 
pepper, add and cook until thickened. Serve hot. 

CREAM OF POTATO SOUP. 


3 medium sized potatoes 
3}4 cups rich milk 

1 tablespoon flour 

3 tablespoons butter 

2 tablespoons grated or 
scraped onion 


1 teaspoon salt 

% teaspoon white pepper 
Dash of cayenne pepper 

2 tabelspoons finely chopped 
celery hearts 


Boil potatoes until tender and run through a ricer or sieve into a 
saucepan. Add milk to potatoes. Mix flour, butter, grated onion, salt, 
pepper and celery together and add. Place over fire and cook slowly 
until mixture thickens, stirring constantly. Serve hot. Onion may 

— 157 — 






SOUP 


be peeled, cut in two and with a spoon seraped in mush form. Celery 
must be very tender and chopped very fine. 

CREAM OF KIDNEY BEAN SOUP. 

1 can kidney beans 1 teaspoon salt 

3 cups sweet milk % teaspoon white pepper 

1 tablespoon flour Dash of cayenne pepper 

3 tablespoons butter 

Press beans through sieve into saucepan. Add milk to bean pulp. 
Mix fiour, butter, salt and pepper and add to mixture. Place over 
fire and cook until thickened, usually about 5 minutes 7 boiling. Serve 
hot. 


KIDNEY BEAN SOUP NO. 2. 

If kidney beans are used for salad there is left on hand nearly a 
cupful of the liquid that is usually drained oft* and cast aside. Make 
into a cream bean soup by placing it into a saucepan and adding 1 cup 
of milk first, then 2 tablespoons of butter, y 2 teaspoon salt and 
teaspoon sugar after they have been blended. Add pepper to taste 
and cook till it thickens. Serve hot. 


CREAM OF VEGETABLE SOUP. 


1 small bunch of celery *4 cup barley 

2 medium sized potatoes M cup rice 


1 medium sized onion 

2 small carrots 
1 large turnip 

% of a small head of 
cabbage 

% cup navy beans 


2 cups tomatoes 
1 shank soup bone 9 inches 
long 

1 tablespoon salt 
ti teaspoon white pepper 
Dash of cayenne pepper 


Wash and chop all vegetables. Wash soup bone. Place vegetables, 
soup bone, salt and pepper on to cook, in enough cold water to keep all 
well covered. Simmer three hours. When done remove meat. Take 
remaining mixture in pot and run it through a sieve. When all veg¬ 
etables have been pressed through sieve add enough water to make 
thickness desired. Serve hot. 


CREAM OF CELERY SOUP. 

1 small onion 2*4 tablespoons flour 

2 cups cut celery 1 teaspoon salt 

1 quart water % teaspoon white pepper 

3 cups rich sweet milk Dash of cayenne pepper 

3 tablespoons butter 

Cook onion and celery in the 1 quart of water until celery is 
tender. Strain all through a sieve, having the mixture smooth. Add 

— 158 — 



SOUP 


to this the three cups of milk. Place in double boiler and add butter, 
flour, salt and pepper all creamed together. Allow the mixture to 
cook 10 minutes, then serve hot. Before serving, ^ cup of finely 
chopped tender uncooked celery may be added. This adds much flavor 
to the soup, but celery for this purpose must be very tender and finely 
chopped. 


CREAM OF TOMATO SOUP. 


2 cups sieved tomatoes 
% cup water 
Mt teaspoon salt 
Dash of cayenne pepper 
1 onion size of hickory nut 


li teaspoon celery salt 
M teaspoon soda 
2 teaspoons sugar 
2 tablespoons butter 
2 cups white sauce 


Strain tomatoes through a sieve and place in bowl, to which add 
water, salt, cayenne pepper, grated onion, celery salt, soda and sugar. 
Boil all together 3 minutes. Remove from fire and add butter. Have 
white sauce prepared and add to tomato mixture. Serve hot. 


CREAM OF CORN SOUP. 


2 cups canned or fresh corn 3 tablespoons butter 

1 small onion 2 tablespoons flour 

2 cups water 1 teaspoon sugar 

1 quart milk Dash of cayenne pepper 

Place the corn and onion in a chopping bowl and chop until 
mushy, then place on to cook in a covered kettle. Boil slowly until 
the water is nearly cooked away, then add the milk. Next blend the 
butter, flour, sugar and pepper and add. Stir until it boils and thickens 
a little and it is ready to serve hot. 


CREAM OF CARROT SOUP. 

1 cup carrot puree 1 teaspoon salt 

3 cups sweet milk V6 teaspoon pepper 

3 tablespoons butter 2*4 tablespoons flour 

Cook carrots till tender and run through a sieve. Combine carrot 
puree milk. Blend butter, salt, pepper and flour and add. Cook and 
stir till it boils. 


CREAM OF ASPARAGUS SOUP. 


2 cups asparagus, cut in inch 
length pieces 
4 cups cold water 
1 cups milk 


2 tablespoons butter 
% teaspoon salt 
Pepper to taste 
1 Vi tablespoons flour 


Place the asparagus and water in saucepan and cook slowly until 
asparagus is tender and water nearly boiled away. Pour the asparagus 
and whatever water is still on asparagus into a sieve and press as 

— 159 — 



NINE HUNDRED SUCCESSFUL RECIPES 


much through as can be forced. Add to this pulp the milk first, then 
blend the butter, salt, pepper and flour together and add. After all 
ingredients are combined boil two minutes and serve hot. 

CREAM OF MUSHROOM SOUP. 

1 cup mushrooms, cut in small 2 tablespoons flour 

pieces % teaspoon salt 

3 tablespoons butter Dash of white pepper 

2 tablespoons water Dash of cayenne pepper 

2 cups sweet milk 

One-fourth pound of fresh mushrooms should make 1 cup in peeled 
and cut form. Place the mushrooms and 1 tablespoonful of butter in 
a small skillet or pan with the 2 tablespoons of water, then keep cov¬ 
ered and simmer very slowly until mushrooms are tender, usually 
about 30 minutes being required. Place the milk on to cook in another 
saucepan and allow it to come to a scalding point, then add the re¬ 
maining 2 tablespoons of butter blended with the flour, salt and pepper. 
Stir well when adding this, and when it boils up pour the simmered 
mushroom mixture in to it and serve hot with toasted bread cubes or 
crackers. This serves 4 persons sparingly. 

VITALITY SOUP. 

1 large potato 2 tablespoons rice 

2 carrots 3 tablespoons barley 

1 onion 1 can peas 

1 celery heart or equal to it 2 cups rich milk 

1 cup cabbage 2 tablespoons butter 

1 large turnip Salt and pepper to taste 

Boil all the ingredients together but the milk and butter until 
mushy, keeping just enough water on them to keep from burning. 
When cooked down thick strain through a colander, and combine with 
the milk and butter. Return to stove to boil for 3 minutes, then 
serve hot. 


CHILDREN’S SWEET EGG NOODLE SOUP. 

1 large egg % cup flour 

teaspoon salt 3 tablespoons sugar 

Beat egg light, to which add salt and flour. Mix, knead and roll 
very thin on floured board. Cut in very small squares or strips and 
drop them into a pint of boiling water. The kettle must be large 
enough to prevent boiling over. At last of cooking period, when the 
water is nearly boiled away, put in 3 tablespoons of butter and 1 quart 
of milk. When this comes to a boil it is ready to serve. 


— 160 — 



CHAPTER XIV 


Steaks 


BROILED STEAK. 

Select a steak from 1 inch to 2 inches thick. Remove surplus 
fat (too much fat will fill the pan with grease and cause fire and smoke 
if not watched carefully). Light the broiler about 5 or 10 minutes 
before placing steak on rack, time for lighting burner to be gauged by 
the strength of heat. For the first 10 minutes place the steak as close 
to flame as possible without burning, searing it quickly on both sides 
by turning several times within the first 10 minutes. The frequent 
turning at first sears it over and has a tendency towards keeping juice 
within the steak. After the first 10 minutes of quick broiling turn 
heat down, remove steak farther from burner and allow steak to re¬ 
main on one side and broil slowly for 10 minutes, then turn on other 
side and cook another 10 minutes. Usually about 30 to 35 minutes is 
required for the broiling of a 2-inch steak. When steak is done, re¬ 
move from broiler, place, on heated platter, spread a small amount of 
butter over steak and sprinkle with salt and pepper. Serve with the 
gravy as taken from pan. Round steaks are not good for broiling, sir¬ 
loin, club steak or porterhouse being preferable. Garnish with parsley. 

SPANISH STEAK. 

Select a good sirloin or round steak at least U /2 inches in thick¬ 
ness. Lay on chopping board and with a semi-sharp knife hack the 
steak two ways on both sides of the steak. This is called scoring. 
Spread soft butter on both sides of steak, working it down into crev¬ 
ices. Roll steak in flour and place in covered baking dish or casserole 
and set in moderate oven, allowing it to remain until half tender, 
usually requiring from 20 to 30 minutes. Take from oven, add a little 
water if necessary, and place a thick layer of finely chopped onions 
and celery over steak, using half as much celery as onion. Return to 
oven and simmer until onions are tender. Take from the oven again, 
salt and pepper to taste, and spread over this a mixture of tomatoes, 
a little flour and cayenne pepper mixed together. Return steak to oven 
once more and bake until tomatoes are thick and browned lightly. 
Serve hot on chop plate garnished with parsley. 

— 161 — 





NINE HUNDRED SUCCESSFUL RECIPES 


SWISS STEAK. 

Take one thick cut of sirloin steak and bone it, or if round steak 
is of a tender cut, round makes a delicious steak prepared in this man¬ 
ner. Lay steak on a plank or chopping board and with a semi-sharp 
knife evenly hack it two ways of the grain on both sides, so that when 
done the fiber is cut to a thickness of almost half way to center of 
steak. Spread soft butter on both sides of steak, working the butter 
down into crevices. After the butter is spread, roll the steak in flour, 
having it generously floured on both sides. Chop white onions and 
spread over the steak an inch thick. Place steak in casserole or cov¬ 
ered pan in oven to simmer slowly for from l 1 ^ to 2 hours, time being 
gauged according to the thickness of steak. When done remove from 
oven, sprinkle with salt and pepper, place on chop plate and garnish 
with parsley. Serve the juice from the steak as it comes from the pan 
or it may be thickened. 


STUFFED STEAK. 

1 thick round steak 

2 cups boiled rice 
1 green pepper 
1 small onion 

Lay steak on chopping board and with a semi-sharp knife hack it 
gently both ways of the grain on one side. Spread melted butter over 
the hacked side. Now mix rice, chopped pepper, chopped onion, 
paprika, salt and cayenne pepper together and spread evenly on steak 
on hacked side. Roll the steak now in as firm a roll as possible, tying 
it around so roll holds its shape. Place in covered bake pan and bake 
until tender, adding only a small amount of water. Remove cover at 
last of baking period, allowing roll to brown. Thicken gravy in pan, 
adding to it 1 cup of milk. 

ONE MEAL STEAK. 

Select a good steak about 1 y 2 inches in thickness. Bone and trim 
off any surplus fat. Lay steak on a plank board and with a semi¬ 
sharp knife hack the steak both ways of the grain until the fiber is cut 
to the depth of about an eighth of an inch on both sides. Spread 
butter on both sides of the steak and then roll in flour. Place steak in 
skillet or dutch oven large enough to hold the steak shaped into a 
rounded form. Place over the steak the following chopped vegetables: 
1 green pepper, 1 celery heart, 1 onion and 1 large sized potato. Do 
not salt or pepper the steak at this time, but cover the baking dish 
or skillet tightly and set in oven to simmer and cook for about 45 to 
60 minutes, or until vegetables are tender. Remove from oven, salt 
and pepper the steak and make a mixture of 1 pint tomatoes, 5 table¬ 
spoonfuls flour, dash of cayenne pepper and y 2 cup of bread crumbs 
and spread over the top of steak and return to oven to cook and brown, 

— 162 — 


1 teaspoon paprika 
1 tablespoon salt 
1 dash of cayenne pepper 



STEAKS 


usually about 15 or 20 minutes being necessary for this process. When 
done, lift the steak out on a chop plate in whole form. Have in readi¬ 
ness French fried potatoes in narrow strips and place all around the 
steak, allowing the potato strips to lie slanting from the steak to edge 
of platter. At regular intervals, or between each potato strip, small 
sprigs of parsley may be placed. The gravy in skillet or baking dish 
may either be served plain of thickened. If a small steak is to be pre¬ 
pared in this way, vegetables must be used accordingly. The veg¬ 
etables as given here are for a steak large enough to serve 6 persons; 
generously or a steak weighing about 3 pounds. When the steak is 
taken from oven to have the tomato mixture placed on top, additional 
hot water may be added at this time if the steak seems dry. 

MEXICAN STEAK. 

Select a round steak about one inch thick or thicker. Place steak 
on board and hack it two ways on both sides of steak. Spread soft 
butter on both sides of steak and then roll it in flour. Place 3 table¬ 
spoonfuls of grease in skillet and allow grease to get very hot. Drop 
steak into skillet, brown on one side quickly and then on the other, 
salt and pepper both sides slightly. Chop one medium sized onion and 
green pepper fine and mix with 1 cup of tomatoes, y 2 teaspoonful salt, 
% teaspoonful white pepper, dash of cayenne pepper and spread over 
the steak. Pour y 2 cup of water in skillet and place in oven to bake 
slowly for about 45 minutes. Mix y 2 cup of grated cheese with 1 riced 
hard cooked egg and spread over the mixture at the end of 45 minutes’ 
slow baking, and return steak to oven and brown. When done place 
on hot chop plate and garnish with parsley. 

STEAK EN CASSEROLE. 

Cut round steak in serving size pieces; salt and pepper, dip in 
flour and d ro P in piping hot fat to brown on both sides as quickly as 
possible. When well browned fit the pieces in baking dish or casserole. 
Put water or milk in the dish and a little butter to season. Cover the 
baking dish and bake slowly for 1 hour. If moisture bakes out add an 
additional amount during baking period. 

SKILLET BROILED STEAK. 

Secure a thick sirloin steak or one equally as tender and juicy. 
Do nothing to the steak more than remove any discolored edges or 
outer skin. Without scoring, pounding or hacking, simply drop the 
steak into a smoking hot skillet and allow it to cook just long enough 
to sear over quickly, then turn to the other side and sear. This seals 
the pores and helps to keep the juice within the steak. Now allow the 
steak to remain on each side long enough to cook half through, mean¬ 
ing it has about 4 turnings. When done remove to a very hot platter, 
salt and pepper the steak to taste, place a generous amount of butter 
over the top and serve. Garnish with parsley always. 

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NEVE HUNDRED SUCCESSFUL RECIPES 


PLANKED STEAK. 


Secure 2 good thick sirloin steaks. Trim off surplus fat, cut out 
bone and discard outer skin and tough edges. Place the steaks on 
rack or in broiling pan, pressing the steaks together in oblong shape, 


making them appear as one steak, 
broiled steak). The plank should 
the following articles: 

1 small head of cauliflower, 
steamed with butter 

Green stringless beans, sea¬ 
soned or plain 

Tender young carrots, steamed 
with butter 


Broil in the usual manner (see 
hot and in waiting, so also should 

Drained French peas 
Tender asparagus tips 
Seasoned and whipped mashed 
potatoes 


Place the hot steak over on hot plank, salt and pepper to taste, 
then arrange vegetables in following manner: 

Place potatoes in a pastry bag with fancy molding funnel tip. 
Squeeze the potatoes in an overloop circle all around the outer edge 
of plank. In each loop of potatoes place peas. Arrange carrots at 
even spaces, having the carrot extend from outer edge toward steak. 
Asparagus tips may be placed between the carrot spaces, then stand 
cauliflower branches all around evenly next to steak. Arrange beans 
in vacant spaces. When this is done, brush beaten egg over the pota¬ 
toes and set the plank in oven to heat and brown lightly before serv¬ 
ing. The steak is better broiled on the plank, but many object to the 
oven’s treatment of the plank. 


HOW TO MAKE A TOUGH STEAK TENDER. 

Refrain from eating fried meats as much as possible. Fried meats 
are had on the digestive organs and have a tendency toward wearing 
out the human machinery. Broiled steaks are far more delicious, more 
tasty, easier digested, therefore more satisfying. Tough steaks cannot 
be broiled, hence the necessity for these instructions: 

Secure a thick round steak and trim off the outer skin and cut the 
outer edge of the steak at regular intervals so that the steak will lie 
flat in the skillet. Now take a semi-sharp knife and cut the steak 
two ways (which is called scoring) on both sides. In the cutting the 
knife should sink into the flesh to a depth of about % inch. When this 
is done take softened butter or drippings and rub into the steak on 
both sides. Sprinkle flour on a chopping board and spin the steak in 
the flour on both sides. Place fat in a skillet and have it just barely 
heated, then lay the steak in and cover it as tight as it is possible to 
cover, if necessary placing a weight on top of the lid. Now allow the 
steak to simmer very slowly for 15 minutes, then remove the lid, allow 
it to cook a little faster for a minute or so to brown before turning 
to opposite side. This means the steak is turned only once. Remove 
the steak to a hot platter, salt and pepper to taste, and pour the gravy 
from the skillet over it, or thicken it as desired. Serve hot and the 
result will be a delicious, tender steak. 

— 164 — 



CHAPTER XV 


Meat Dishes and Dressings 


CHICKEN A LA KING. 


2 cups chicken 
% lb. fresh mushrooms, or 1 


1 teaspoon salt 
1 cup sweet milk 

1 pimento 

2 hard cooked eggs 
Dash of white pepper 

1 cup thick sweet cream 


cup canned mushrooms 

1 medium sized green pepper 
3 tablespoons butter 

2 tablespoons flour 


Have chicken cooked tender, skinned and cut crosswise of the 
grain in small pieces. Do not shred. Use both light and dark meat. 
Cut green pepper in shreds, cut mushrooms in half and allow pepper 
and mushrooms to simmer in a skillet with the 3 tablespoonfuls of 
butter. Keep the skillet covered until pepper and mushrooms are ten¬ 
der. Mix the flour, salt and cup of sweet milk together, having it 
smooth and free from lumps. Place this mixture in double boiler and 
cook for about 10 minutes. When done add first the diced chicken, 
then the simmered mixture and chopped pimento. Dice the eggs and 
add, together with pepper and thick cream. Place all on stove in 
double boiler and bring to a boil. Serve hot. This amount will serve 
10 persons generously. Where canned mushrooms are used, add mush¬ 
rooms as they come from the can, or they may be cut in halves or 
quarters. It is then necessary to simmer the green pepper in one-half 
of the butter and add the remaining half to the cooked cream mixture 
as it comes from the fire and before adding other ingredients. 

VEAL A LA KING. 

Use same recipe as for “Chicken a la King,” only substitute cold 
diced veal in either boiled or baked form. 


LAMB A LA KING. 

Use cold diced leg o’ lamb meat in place of chicken. 


SWEET BREAD A LA KING. 

Use cold boiled or broiled sweetbreads in place of chicken. 


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NINE HUNDRED SUCCESSFUL RECIPES 


PRESSED CHICKEN. 

Cook hen until meat falls from bones, placing hen on to cook in 
cold water. Season with salt and pepper. When done, separate the 
meat from bones and chop. Place the meat in bowl or crock and strain 
the broth from the chicken over into the meat. A very little broth 
should be in pot. Press the meat down by placing something heavy on 
top. No liquor should be covering the weight. When in mold and cold, 
slice and serve, or slices may be dipped in egg and cracker crumbs 
and fried in butter. If hen is too fat, skim off some fat. 


CHICKEN PIE. 

Cook a young hen until tender. Remove bones and skin from hen. 
Cut the light and dark meat in small pieces, Crosswise of the grain. 
Place the chicken in baking dish and over the chicken pour a mixture 
made in the following way: Place 2 tablespoonfuls of butter, 2 table¬ 
spoonfuls flour in saucepan. Stir until smooth and browned lightly, 
then add 3 cupfuls of liquor in which chicken was boiled. Season with 
salt and pepper to taste. Cut the liver, gizzard and heart in small 
pieces. Cut 2 hard cooked eggs in pieces. First, pour the gravy over 
the chicken in pan, and over the top of this place the giblets and eggs. 
Prepare a crust for the top as follows: 

3 cups flour 314 tablespoons butter 

*4 teaspoon salt % cup sweet milk or water 

3 teaspoons baking powder 

Mix this all together like biscuit dough. Roll thin and spread over 
chicken mixture, cutting slits in top of dough to allow steam to escape. 
Bake in quick oven at first, then decrease heat to moderate. If hen 
is fat, skim off fat after boiling. 


CHICKEN-RICE IN CASSEROLE. 


3 cups boiled rice 
3 cups shredded cooked 
chicken 

114 cups chicken broth or top 
milk 


4 tablespoons butter 
3 tablespoons flour 
Salt and pepper to taste 


Butter a casserole dish and line dish with the rice, retaining some 
for top. Melt butter in saucepan and add flour, allowing butter and 
flour to brown lightly. Stir into this the chicken broth or top milk, 
then add the chicken. Allow mixture to boil, seasoning with salt and 
pepper. Pour all in rice lined casserole, placing rice on top. Cook in 
hot oven for 15 minutes. Serve hot. 


BAKED HEN FRICASSEE. 

Have one hen dressed and cut into pieces as for frying. Roll each 
piece of chicken in flour, then drop into piping hot fat and allow the 

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MEAT DISHES AND DRESSINGS 


pieces to brown on both sides quickly. When all pieces are a golden 
brown, fit into a casserole or baking pan just large enough to hold the 
pieces close together. Salt and pepper the chicken to taste and pour 
enough milk or water over it all to nearly cover. Place in the oven in 
covered form and bake until the pieces may be pierced with a fork and 
meat shows signs of leaving the bone. Serve hot. The time for baking 
is determined by the age of fowl. One hour and a half, slow oven, for 
two-year-old hen. If hen is not very fat, butter should be added when 
placing in pan for baking. 

CHICKEN TAMALES. 

16 cup finely ground chicken 1 teaspoon salt 

1 cup white corn meal % teaspoon cayenne pepper 

1 well beaten egg 

Mix the chicken, meal, beaten egg, salt and cayenne pepper to¬ 
gether. Have in readiness large sized corn shucks (free from splits) 
of either green or dry variety, the dry ones being preferable. Now 
place about a tablespoonful of the chicken mixture on the shuck and 
squeeze it into a shape about 2 y 2 to 3 inches long, then bring the 
lengthwise edges of the shucks over and fold evenly. Turn down the 
ends, thus forming a secure looking oblong package. Tie these to¬ 
gether in bunches of 6, placing a string around both ends of the 
bunch. This recipe will make about 18 tamales. Place the tamales in 
a stew kettle, add the following ingredients and boil slowly 1 hour: 

7 cups boiling water 14 teaspoon white pepper 

2 tablespoons butter Generous dash of cayenne 

% teaspoon paprika pepper 

Lean cold pork, ground, may be used instead of chicken. For 
large tamales use more mixture and two shucks, then tie each tamale 
at both ends with a string. 

CHICKEN POTATO PUFFS. 

1 cup mashed potatoes 1 egg 

4 tablespoons flour 16 cup chopped chicken 

16 teaspoon baking powder 

Mixed mashed potatoes, flour, baking powder and well beaten egg 
together. Take mixture up in hands and form little pats. Roll pats, 
then drop in hot fat. Cook till a golden brown. Any other kind of 

CHICKEN OMELET. 

4 eggs Pepper to taste 

4 tablespoons water 1 cup finely ground seasoned 

16 teaspoon salt chicken 

Beat the egg yolks until very light, to which add the water, salt 
and pepper. Beat again 1 minute after this combination. Next beat 

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NINE HUNDRED SUCCESSFUL RECIPES 


the whites to a very stiff consistency and fold them carefully into the 
yolks until well blended. Have skillet hot and buttered. Pour egg 
mixture in skillet and allow it to bubble and begin to set at outer 
edges, then place in broiler, if possible, and allow it to cook slightly 
over the top. When the omelet seems to be set, sprinkle the ground 
chicken evenly over the top and fold once in sandwich form or roll two 
or more times. Serve with tart jelly. 

left-over meat may be used instead of chicken. The potatoes and 
chicken should be seasoned to taste before combining with other in¬ 
gredients. 

ONE MEAL BOSTON BAKE. 


(Leftover Dish.) 


6 cups chicken broth 
1 cup cooked diced chicken 
1 cup noodles 
1 cup peas 

1 onion size of walnut (finely 
minced) 


1 pimento (shredded) 

2 hard cooked eggs (diced) 
1 cup cold boiled diced po¬ 
tatoes 

Salt and pepper to taste 


Place the chicken broth in kettle on fire and when it comes to a 
boil add the noodles. Cook until noodles are tender, then remove from 
fire and add the chicken, peas, onion, pimento, eggs, potatoes, salt and 
pepper. Mix all well together, then pour it out into a flat baking dish. 
Make biscuits by either the sweet or sour milk recipe and place over 
the top of this mixture as close as they can be placed. Set the baking 
dish in oven and bake until the biscuits are well cooked through and 
browned on top. It usually requires about 25 minutes for the baking 
period. Yeal broth and veal may be used instead of chicken, or shank 
soup bone broth and the meat from this may be used. 


STUFFING OR DRESSING FOR CHICKEN. 


1 lb. stale bread or 8 cups 
3% cups liquid or stock 

2 hard cooked eggs 

1 tablespoon ground sage 
(more or less may be used) 


1 medium sized onion 

2 tablespoons butter 
Giblets 

Salt and pepper to taste 


Take stale bread and cut in small pieces. Prepare 8 cups. Take 
SV 2 cups of milk, water or veal shank soup bone stock and pour over 
bread, stirring but not mashing the bread too much. Next add the 
hard cooked eggs in chopped form. Take the 2 tablespoons of butter 
and place in skillet. Cut the onion and giblets in small pieces and 
simmer, cooking until half tender, if necessary adding a few spoonfuls 
of hot water to same while simmering. When half tender, add thfs to 
bread mixture. Next add sage, and salt and pepper to taste. If veal 
shank soup bone stock is not used, more butter may be added for rich¬ 
ness. If fowl is tough, it is well to steam or simmer and cook the fowl 
until partly tender before preparation is made for baking. If this is 


— 168 — 



MEAT DISHES AND DRESSINGS 


done the water in which the fowl is simmered should be used instead 
of the other liquid as before mentioned. In this case the giblets are 
cooked with the fowl and the onion is simmered or fried alone in the 
butter before it is added to dressing. Stuff the fowl and draw a few 
stitches through opening where filled, or place remaining dressing 
over the top of fowl. Always turn a fowl with the breast down in the 
roaster, so that the juice may run through the breast and give it a 
better flavor. This also causes it to be more moist. It is always well 
to elevate the fowl a little from bottom of roaster so that it does not 
brown on bottom. A small wire rack may be used for the purpose. 

BAKED SQUABS. 


4 good sized squabs Salt and pepper to taste 

4 tablespoons butter 3 cups diced potatoes 

3 tablespoons flour 1 heart of celery, chopped 


Have the squabs dressed with wings clinched and drumsticks tied 
down. Place the potatoes and celery in casserole or baking dish and 
lay the squabs, breasts down, on top of the mixture, cover and bake one 
hour. Blend the butter and flour and spread evenly over the tops of 
squabs, then salt and pepper. If further browning is necessary remove 
cover at last. At this time additional liquid may be added. 

OYSTER AND CELERY DRESSING FOR FOWL. 


2 cups meat stock or liquor 
from fowl 

314 cups bread cubes or 
crumbs 

1 cup chopped tender celery 


1 cup oysters 
114 teaspoons salt 
Dash of cayenne pepper 
White pepper to taste 
1 well beaten egg 


Mix all ingredients in order given and stuff the fowl with mixture 
and bake all together, or bake dressing separately. 


RAISIN AND CHESTNUT STUFFING. 


2 cups cooked and cut 
chestnuts 

214 cups bread crumbs 
14 cup seedless raisins 
4 tablespoons melted butter 


1 well beaten egg 
114 teaspoons salt 
14 teaspoon white pepper 
Enough milk to moisten 


Select good chestnuts and make a hole in each chestnut with an 
ice pick. Boil them until tender, then cool, peel and chop. Combine 
all other ingredients with chestnuts and stuff hen, turkey or guinea 
hen. 


HOW TO ROAST A GOOSE. 


Select a young goose and bake in following manner: 

Free the fowl from all pin feathers, singe, wash, draw, wash again 
and then clinch wings and fasten legs down. Place the goose in an 

— 169 — 



NINE HUNDRED SUCCESSFUL RECIPES 


uncovered roasting pan to cook long enough for quite a little of the 
grease to ooze out. Take it from the oven, drain off the grease and 
roll or dredge the goose in flour, salt and pepper, and return to oven 
to roast in covered form until the meat seems tender. If necessary- 
haste with the liquor in the pan during this period. When the meat 
seems tender, remove the cover and brown the goose more if necessary. 
Serve hot or cold. 

SMOKED HAM ROAST. 

1 slice of ham 1inches 1 cup top milk 

thick 1 green pepper 

1 tablespoon dry mustard White pepper to taste 

1 tablespoon sugar 

Select a slice of ham from center cut about l 1 /^ inches thick. Soak 
ham in hot water 30 minutes. (Do not boil.) Remove ham from 
water and lay in baking dish. Mix sugar and mustard together and 
rub it into both sides of ham. Chop pepper very fine and sprinkle 
over the top of ham after it is placed in baking dish. Season with 
white pepper and pour the milk in baking dish. Bake ham slowly for 
about one hour and a half, keeping it covered most of time. When 
done, serve hot with natural gravy, or it may thickened with flour 
and more milk added. If ham bakes dry add more water or milk. 

CIDER BAKED HAM. 

Soak one chosen sized ham over night in cold water, enough to 
cover it. In morning wash, place in kettle and cover with cold water. 
Add 1 cup of brown sugar and a quart of sweet cider. Cover kettle 
and cook slowly (simmering), allowing 15 minutes’ time for each 
pound of ham. When done, take from kettle, remove skin and place 
in baking pan, fat side up. Make a heavy paste of flour and water 
and spread over upper side of ham. Place another pint of cider in 
baking pan together with 1 cupful of water and bake in moderate oven 
2 hours. Cloves may be stuck into dough over ham, and while it is 
baking it should be basted frequently. 

HAM AU GRATIN. 

% lb. ground boiled ham 2 eggs 

1 ^4 cups bread crumbs 2 cups milk 

Vs teaspoon white pepper 1 tablespoon butter 

Place ham and crumbs in alternate layers in baking dish, season¬ 
ing with pepper with the mixing. Beat eggs light and add to the milk. 
Pour liquid over the ham and crumbs. Place butter on in dots over 
top and bake one-half hour in quick oven. 

BAKED HAM WITH RICED EGGS. 

Soak an inch thick slice of ham in warm water for 15 minutes. 
Remove from water, place in baking dish with enough milk to cover. 

— 170 — 



MEAT DISHES AND DRESSINGS 


Cover baking dish and bake slowly for about 50 minutes. Remove 
bam from liquor and place on chop plate. Rice 4 hard boiled eggs 
over ham and season with pepper. Make gravy from the liquor in the 
baking dish and pour over this. Garnish with parsley. Select a good 
cut of ham with fat edge. 


BROILED SWEETBREADS WITH MUSHROOMS. 

2 sweetbreads 34 teaspoon white pepper 

2 tablespoons butter Dash of cayenne pepper 

34 teaspoon salt A little lemon juice 

Allow sweetbreads to remain in cold water for at least 30 minutes. 
Remove from water and drop into boiling water, into which lemon 
juice has been added (about 1 tablespoonful). Cook slowly for 25 min¬ 
utes, remove from boiling water and dash into very cold water. 
Remove from cold water, wipe and split. Place on broiler with 1 table¬ 
spoonful of butter spread over the top. Broil slowly until cooked on 
one side. Turn and spread the other tablespoonful of butter. Cook 
until done on this side. Place on platter, seasoning with the salt and 
pepper. Have 1 cup of canned button mushrooms simmered in butter 
and spread over, or *4 pound of fresh mushrooms simmered in butter 
may be used in same way. 


SAGE PORK LOAF. 


134 lbs. finely ground lean 
boneless pork 
2 eggs beaten light 
1 cup water 


1 cup bread crumbs 
1 tablespoon ground sage 
% tablespoon salt 
34 teaspoon pepper 


Mix the pork, beaten eggs, water and bread crumbs together. 
Mix the sage, salt and pepper and add, stirring all well together. Mold 
into loaf, place in greased pan and bake in moderate oven at first, 
then allowing it to brown over well at last of baking period. Leave 
a space between loaf and sides of pan, so if necessary a little water 
may be kept in bottom of pan for basting. Serve hot or cold. 


BEEF LOAF. 


134 lbs. lean beef, ground fine 
34 lb. lean pork, ground fine 
134 cups tomatoes, mashed 
1 cup bread or cracker crumbs 
1 large green pepper, chopped 
fine 


1 medium sized onion, chopped 
fine 

% tablespoon salt 
34 teaspoon white pepper 

2 well beaten eggs 


Mix all ingredients together in the order in which they are given. 
Grease a baking pan and form mixture in a loaf in the center, leaving 
a space between loaf and pan so loaf will not crust at sides. Water 
may be kept in bottom of pan and loaf basted several times, but it is 
better to bake with as little water as possible. Bake uncovered. 

— 171 — 



NINE HUNDRED SUCCESSFUL RECIPES 


LIVER LOAF. 

2 lbs. calf’s liver 
*4 lb. salt pork 
1 medium sized onion 
4 eggs 

Wash liver and place on to boil with the salt pork in whole piece 
and onion peeled and whole. Boil all together in enough water to keep 
simmering slowly, boiling down at last to about % cup of liquor. Take 
liver, salt pork and onion and run through a food chopper. Return 
this chopped mixture to the % cupful of liquor. Have 2 eggs cooked 
hard and add to mixture in diced form. Beat the 2 remaining eggs 
light and add, together with the cracker crumbs, salt and pepper. 
Mold in loaf and place in greased pan, pressing additional cracker 
crumbs in on outside of loaf. Place pan in oven and bake. It may be 
necessary to add a few tablespoonfuls of hot water occasionally while 
baking. In molding the loaf place it in the pan so there is a space 
between loaf and pan. This keeps loaf from burning at outer sides. 
Slice and serve hot or cold. 


1 tablespoon salt 
1 cup cracker crumbs 
14 teaspoon pepper 


VEAL CRUMB LOAF. 

1 lb. veal, ground fine % teaspoon paprika 

M lb. lean streaked salt pork, 1 egg beaten light 

ground fine cup water or milk 

1 cup cracker crumbs 1 small green pepper, chopped 

1 onion, size of walnut, 1 teaspoon salt 

chopped fine X A teaspoon white pepper 

Mix all ingredients together and place in well greased pan. Place 
in oven and keep covered for 15 minutes, then uncover and bake until 
loaf is done. Cool in the pan, then remove to platter and garnish with 
parsley. 

VEAL FRICASSEE. 


114 lbs. tender veal 
3 tablespoons butter 
1 onion, size of walnut 
3 tablespoons flour 
1 teaspoon lemon juice 


Dash of white pepper 
Dash of cayenne pepper 
1 teaspoon (or more) of salt 
1 cup canned mushrooms 
cup or 1 full cup cream 


Cut veal in pieces the size of a hickory nut and place in uncovered 
skillet with butter to simmer and brown. When brown add the 
chopped onion and cover with iy 2 cups of boiling water. Place a cover 
over the skillet and allow this to simmer slowly until onion is tender. 
Brown the flour and mix to a smooth paste with 2/3 cups of hot water 
and add to veal mixture. Next add the lemon juice, pepper and salt. 
Boil all one minute, then add mushrooms and cream. Rich top milk 
may be used in place of cream. It is according to thickness desired 


— 172 — 



MEAT DISHES AND DRESSINGS 


whether y 2 cup or 1 cup of cream is to be used. To brown flour prop¬ 
erly place the desired amount in a small skillet or kettle and place it 
directly over low heat. Stir until flour is light brown. Fresh mush¬ 
rooms may be cooked and added instead of canned mushrooms. 

QUENELLES. 

2 cups ground cooked veal Dash of white pepper 

}4 teaspoon salt 1 egg well beaten 

Dash of cayenne pepper 

Mix veal, salt, pepper and egg together. Mold into oval shapes by 
pressing mixture in palm of hand. Place molds in a greased baking 
dish and place in oven. Keep baking dish covered for 15 minutes; 
uncover dish, brush quenelles over with melted butter and continue to 
bake uncovered until they are evenly browned. Serve hot. 

CALVES BRAINS WITH EGGS. 

Soak a pair of brains in slightly salted water for 10 minutes, then 
trim off the connecting membranes and drop into scalding water and 
let stand 5 minutes. Remove from hot water and cut in small pieces. 
Place 3 tablespoons of butter in hot skillet and saute the brains until 
whitened, then add 4 beaten eggs, salt and pepper to taste. Turn the 
eggs and brains carefully until eggs are just set. Place on platter gar¬ 
nished with a few sprigs of parsley and a dash of paprika. 


BAKED VEAL HEARTS WITH STUFFING. 


4 veal hearts 

5 cups bread cubes or crumbs 
3J4 cups water 

2 large onions 


2 eggs 

% tablespoon ground sage 

3 tablespoons melted butter 
Salt and pepper to taste 


Wash hearts thoroughly and place in baking dish to be covered. 
Mix all ingredients together and fill the heart cavities full, and remain¬ 
ing stuffing place on top of hearts. Cover the baking dish and allow 
all to bake slowly until hearts can be pierced through with a fork. 
Bake uncovered for last of baking period. During the baking, if nec¬ 
essary, baste with a little hot water. 


BAKED HEART FRICASSEE. 


1^4 lbs. small veal hearts 

3 tablespoons butter 
14 cup diced salt pork 

1 onion (size of walnut) 

4 cups boiling water 

2 tablespoons of flour 


1 tablespoon salt 
1/6 teaspoon white pepper 
Dash of cayenne pepper 
114 cups chopped raw po¬ 
tatoes 


Soak hearts in mild salted cold water until all blood is drawn 
from them, then cut them in pieces the size of hickory nuts, removing 

— 173 — 



NINE HUNDRED SUCCESSFUL RECIPES 


any tough parts. Place hearts, butter and diced salt pork in skillet 
and allow all to simmer and brown, keeping skillet uncovered during 
this process. When brown add the chopped onion and 2 cups of the 
boiling water, cover and allow this to simmer until onion is tender. 
Now mix flour, salt and pepper together and add to the mixtures, keep¬ 
ing it from lumping, also adding the remaining 2 cups of boiling water. 
Pour all in a baking dish and over the top spread the potatoes. Bake 
until potatoes are tender. Serve hot. 


TAMALE NOODLE ROLL. 

% cup finely ground cooked Dash of black or white pepper 

veal, pork or chicken Generous dash cayenne pepper 

J4 cup corn meal 2 well beaten eggs 

1 teaspoon salt 

Mix all the ingredients well together and spread on a very thin 
rolled dough made from “Noodle Recipe No. 1” When the dough is 
rolled very thin and mixture evenly spread over, then begin to roll the 
dough in a firm, tight roll, pinching the edges firmly together at close. 
Lay or coil this around in a baking dish and almost cover with water, 
chicken broth or meat broth. Bake in covered form for about an hour. 
Serve in slices with gravy made from the stock in pan. Where water 
is used in the baking, then butter must be added for richness. If roll 
bakes dry, add more water during baking period. 

HAMBURGER PATS. 


1lbs. ground beef 
1 cup tomatoes, canned or 
fresh 

1 large sized onion, finely 
chopped 

Have beef ground fine, 
bine all ingredients as given, 
in drippings, lard or butter, 
pepper well cooked through. 


1 teaspoon Tabasco sauce, or 
dash of cayenne pepper 

1 tablespoon salt 

2 tablespoons flour 

1 green pepper (if on hand) 


Chop onion and pepper very fine and com 
Make into oblong or round pats and fry 
Cook long enough to have onion and 


CREAMED DRIED BEEF ON TOAST WITH RICED EGG. 


1 cup dried beef cut in small 
pieces 

1 *4 cups hot water 
1 cup sweet milk 


2 tablespoons flour 

3 tablespoons butter 
White pepper to taste 
2 hard cooked eggs 


Place the dried beef in saucepan with the 1*4 cups of hot water 
and allow it to simmer slowly (in covered form) until the water is 
almost boiled away, then add the cup of milk. Next combine the flour, 
butter and pepper, and add. Stir the mixture until it boils and 
thickens. Place one slice of toast on a plate and pour over it a spoon- 

— 174 — 



MEAT DISHES AND DRESSINGS 


ful of creamed beef. Over this place another slice of toast and more 
creamed beef. Over the top of all sprinkle enough of the riced hard- 
cooked egg to give it a good look. 

HUNGARIAN GOULASH. 


1 lb. beef or mutton 
1 medium sized onion 
1 small green pepper 
% cup bacon grease 
1 cup boiling water 
3 large sized potatoes 


1 cup rich milk 

% teaspoon paprika 

2 teaspoons salt 

Dash of cayenne pepper 
% teaspoon white pepper 


Remove tough portions of meat and cut in cubes the size of wal¬ 
nuts. Place bacon grease, chopped onion and pepper in skillet and 
simmer for 10 minutes, keeping the skillet covered. Add the meat to 
onion and pepper mixture and simmer and brown in skillet for at least 
15 minutes, leaving skillet uncovered. When brown add the cup of 
boiling water and diced potatoes. Cover the skillet and let cook till 
potatoes are tender, but not too soft. Last, add the milk, salt, paprika 
and pepper. Serve hot. 


ONE MEAL STEW. 


1% lbs. boneless lean beef 

3 tablespoons bacon grease 

1 onion, size of door knob or 
more 

4 medium sized carrots 
1 large green pepper 


1 pint of tomatoes 

6 large sized potatoes 
M cup barley 

2 tablespoons rice 
94 tablespoons salt 
Dash of cayenne pepper 


Cut meat in pieces the size of a walnut. Place meat and bacon 
grease in skillet for meat to simmer and brown, keeping skillet uncov¬ 
ered. When brown remove the mixture from skillet and place in stew 
kettle with the barley, carrots and rice. Pour in enough water to 
have mixture well covered. Set kettle back on stove and simmer 
slowly for one hour, keeping kettle covered at this time. At the end 
of hour cut the onion in small pieces, chop the green pepper, mash the 
tomatoes and cut potatoes in medium sized pieces and add all to the 
meat mixture. Return the kettle to fire and cook until vegetables 
are tender, if necessary adding additional water as needed. Serve hot. 
When using fireless cooker prepare meat in the same manner as given 
above. Place all ingredients together and let cook in tireless cooker 
for 3 hours. Add only enough water to mixture as it goes to cooker to 
keep vegetables partially covered. 


NAVY BEAN STEW WITH DUMPLINGS. 

Select a shank soup bone (the small part of leg), about 7 inches 
long. Place this on to boil in cold water, adding 1 cupful of washed 
navy beans; salt and pepper to taste. Cook slowly until meat is tender 

— 175 — 



NINE HUNDRED SUCCESSFUL RECIPES 


and beans are soft. The slow simmering process is the correct method. 
When meat is tender and beans are soft, make dumplings by “Drop 
Dumpling Recipe,” and drop small spoonfuls of dough into bean mix¬ 
ture. Before dumplings are added it is best to remove the meat, al¬ 
lowing more space for dumplings. Plenty of soup mixture must be in 
kettle to swim the dumplings. If necessary, add boiling water enough 
to make desired amount. 


MEAT STUFFED PEPPERS. 


3 cups ground lean beef 

1 cup sieved tomatoes 

2 medium sized onions, 
chopped 

1 teaspoon tobasco sauce, or a 
dash of cayenne pepper 


1 tablespoon salt 
Ys teaspoon white pepper 
Yt cup bread or cracker 
crumbs 

1 well beaten egg 


Mix the ingredients all together and place in green peppers after 
the stem end has been cut off and seeds removed. The pepper end 
may then be placed on again and held in shape with: toothpick. Bake 
in casserole or baking dish. They will bake quicker in covered form 
and also be more moist. This mixture will fill 8 large peppers or 12 
smaller ones. 


RICE CHILI CON CARNE. 


1 lb. lean mutton 
Yi cup drippings 
1 medium sized onion 
1 cup sieved tomatoes 
Yt cup water 


I large chili pepper or chili 
powder to taste 
1 cup cooked rice 
Additional seasoning of salt, 
pepper and garlic 


Remove tough portions of mutton and cut in cubes, size of a wal¬ 
nut. Roll mutton cubes in flour and simmer and brown in a skillet 
with the drippings and chopped onion. When meat and onions are 
browned lightly and tender, add the tomatoes, water, ground chili 
pepper or powder and rice. Other seasoning may be added to suit 
taste. Allow mixture to simmer and ripen on low heat for 15 minutes 
after all ingredients are mixed. Serve hot. 


AMERICAN CHILI CON CARNE. 


2 cups chili beans 
1 lb. ground tender beef 

(meat should have some fat 
on) 

1 large sized onion, chopped 
6 tablespoons bacon grease 


% tablespoon salt 
Yk teaspoon white pepper 
Dash of cayenne pepper 
1 teasppon chili powder 
1 Yt cups cream 


Soak beans several hours in cold water, then boil until tender, 
draining off the liquid in which they were boiled. Keep beans from 
becoming mashed by cooking too long. Place the ground beef, chopped 

— 176 — 



MEAT DISHES AND DRESSINGS 


onion and bacon grease in skillet and simmer until onion is tender and 
it turns brown, then brown mixture. When tender and brown, add 
salt, pepper, chili powder and cream. Let all ingredients reach the 
boiling point, and serve hot. If mixture is too thick, additional water, 
milk or cream may be added. If one teaspoonful of chili powder does 
not flavor to suit, add more. 


MEXICAN CHILI CON CARNE. 


2 cups kidney or chili beans 
Yz lb. lean beef, ground fine 
Yz lb. lean fresh pork, ground 
fine 

1 green pepper, chopped fine 
6 tablespoons butter or drip¬ 
pings 


1 large sized onion, chopped 
fine 

2 cups strained tomatoes 

1 or 2 teaspoons chili powder 
% tablespoon salt 
% teaspoon cayenne pepper 
% teaspoon white pepper 
Yt teaspoon dry mustard 


Soak beans for several hours in cold water, then boil until tender, 
draining off the liquid in which they were boiled. Do not cook beans 
long enough to become mushy. Place pork, beef, green pepper, butter 
or drippings and onion in skillet and simmer until tender, then brown. 
When cooked and brown add the strained tomatoes and stir all well 
together. Mix chili powder, salt, white pepper and mustard together 
and add last. Cook for 5 minutes after all ingredients are combined, 
then serve hot. More water may be added if mixture is too thick. 


CORIANDER AND PEPPER BALL LOAF. 

Grind enough cooked lean pork to make 2 cups. Soak 1 table¬ 
spoon gelatine in *4 cup of cold water, then add to it % cup boiling 
water. Combine the pork and gelatine with 2 hard cooked eggs in 
chopped form. Add l 1 /^ teaspoons salt, 1 tablespoon crushed coriander 
seed, !/$ teaspoon white pepper, and tablespoon crushed pepper 
balls. Place the mixture in a square pan and set on ice. Slice and 
serve cold. 


BAKED HASH. 


2 cups chopped or ground 
cold meat 

% cup gravy 
% cup barley 

3 medium sized raw potatoes, 
chopped 


1 medium sized onion, 
chopped 
1 teaspoon salt 
Pepper to taste 
1 cup water or stock 


Use any kind of cold, left-over meat in chopped or ground form. 
Combine with this the % cup of cold, left-over gravy. Place the *4 
cup of barley in saucepan with 1 cup of cold water and cook till water 
is boiled away and barley soft. Now add the cooked barley to the 
meat and gravy mixture. Next add the potatoes and onion, salt, pep- 

— 177 — 



NINE HUNDRED SUCCESSFUL RECIPES 


per and water or stock. Pour all in casserole or baking dish and cook 
for one hour. Bread crumbs may be sprinkled over top before placing 
in oven. 

PIGS IN BLANKET. 

( With Apple Stuffing.) 

Secure lean slices of boneless pork, a slice for each person to be 
served. Make a dressing by mixing together IV 2 cups bread crumbs, 
1 cup finely chopped apples, ^2 teaspoon salt, pepper to taste and 
enough milk to make crumbs stick together. Lay the pork slices out 
flat and place a heap of the dressing on top of each. Boll them as tight 
as possible, pinning edges down with toothpicks. Put rolls in casserole 
or baking dish and bake in uncovered form till done. When rolls are 
half done whole apples may be placed in around them and baked, first 
removing cores and filling cavities with sugar. 


FISH STUFFING. 


2 cups bread and cracker 
crumbs mixed 
teaspoon salt 
White pepper to taste 
Dash of cayenne pepper 
1 teaspoon onion juice, or 


2 teaspoons minced onion 
2 teaspoons finely chopped 
parsley 
J4 cup water 
1 well beaten egg 


Mix all together. This makes a dry stuffing, as it should be. More 
liquid may be added if wanted. The stuffing may be made with egg 
omitted. 

PLAIN OYSTER STUFFING. 


1 cup cracker crumbs 
cup bread crumbs 
3 tablespoons melted butter 
1 teaspoon salt 

Mix all together in order given. 


White pepper to taste 
2 teaspoons lemon juice 
1 cup drained oysters 
Enough milk to moisten 

Stuff fowl. 


SCALLOPED OYSTERS. 


1 quart oysters 

2 cups bread and cracker 
crumbs mixed 

Salt and pepper to taste 


5 tablespoons butter 
3 tender shoots of celery 
Sweet milk 
Paprika 


Place crumbs and oysters in alternate layers in casserole or baking 
dish, mixing as you go a little of the fine minced celery and dotting 
the butter evenly through. Have crumbs always on the top. When 
the mixture is all in dish, then pour over enough sweet milk to moisten, 
but do not allow it to cover the crumbs. Bake for about 20 minutes 
in covered form, then set under broiling oven to brown lightly on top. 
Before serving sprinkle a little paprika over top. To economize, fewer 
oysters may be used. 


— 178 — 



MEAT DISHES AND DRESSINGS 


BATTER FOR FRYING OYSTERS. 

1 egg % cup milk 

M teaspoon salt *4 cup flour 

White pepper to taste % teaspoon baking powder 

Beat egg light to which add salt, pepper and milk. Next add flour 
and baking powder and beat till light. 


ITALIAN RAVIOLA. 


% lb. lean fresh pork 
1 small slice calf’s liver or 
1 chicken liver and gizzard 
cup cheese 

8 medium sized spinach leaves 
1 onion size of large walnut 
1 small parsley sprig 
cup chopped cabbage 
1 cup bread or cracker crumbs 


5 eggs 

Dash of cinnamon 
Dash of cloves 
% teaspoon white or black 
pepper 

Dash of cayenne pepper 
1 tablespoon salt 
M teaspoon ground mustard 


Boil the pork and liver until tender ands liquid boiled away. Re¬ 
move from fire, cool and run through a food chopper. Put cheese, 
spinach, onion, parsley and cabbage through food chopper also. Next 
beat the eggs light and combine all the ingredients given and mix 
thoroughly. Set this aside while a dough is prepared in the following 
manner : 

Beat 4 large eggs very light and add enough flour gradually to 
make a very firm dough, usually about 2 1/3 cups of flour being re¬ 
quired. Knead and roll the dough on floured board in large sheet 
form, rolling it thin. Spread the meat mixture over one-half of the 
dough, spreading it on thin and even. Now turn the other half of 
dough over in sandwich form and press the outer edges well together. 
Now take one finger and press lines in the dough about one inch apart 
across the form and then press lines in opposite direction, making 
squares. Run a sharp knife or pastry jagger down through these fur¬ 
rows, running both ways, which then gives you so many square sand¬ 
wiches. Drop the sandwiches in a kettle of boiling salted water and 
allow them to cook slowly for 30 or 35 minutes. Remove to a hot serv¬ 
ing dish and pour over them hot butter or a thin rich tomato sauce. 
Where they are served with butter, grated cheese should be sprinkled 
over all. 


CHICKEN RAVIOLA. 

Use 2 cups of finely ground white and dark meat of chicken. Run 
4 tender celery shoots through the grinder, too, and then combine 
with this cup bread or cracker crumbs, 3 well beaten eggs and salt 
and pepper to taste. Make the dough in same way, only make less. 
Spread chicken on in same way, cut and cook as in “Italian Ra viola.” 
These should always be served in hot butter sauce. 

— 179 — 



NINE HUNDRED SUCCESSFUL RECIPES 


ONE MEAL MACARONI DISH. 


2 cups macaroni 
2 cups sieved tomatoes 
1 large green pepper, chopped 
1 large onion, chopped 
1 % teaspoons salt 
H teaspoon white pepper 


Dash of cayenne pepper or 
Tabasco sauce 

5 tablespoons butter or bacon, 
or ham fryings 
2 hard cooked eggs, diced 
% cup cracker crumbs 


Place the macaroni in 2*4 cups of boiling water and cook for 25 
minutes. Remove from fire, drain and wash in cold water. Now place 
the maraconi in greased baking dish and add to it the tomatoes, green 
pepper, onion, salt, pepper, cayenne pepper, grease and hard cooked 
eggs. Stir well and over the top sprinkle the cracker crumbs. Bake 
in covered dish for 40 minutes, then remove the cover and bake until 
mixture is well cooked through and brown on top. This serves 6 or 
8 persons. 

ITALIAN SPAGHETTI. 


2 cups spaghetti 

3 cups boiling water 

1 % cups cold or hot water 
1 % cups sieved tomatoes 
1 large sized onion, chopped 
very fine 

5 tablespoons bacon grease or 
butter 


1 tablespoon salt 

teaspoon Tabasco sauce, or 
generous dash of cayenne 
pepper 

% teaspoon white pepper 
cup grated cheese 


Place the 2 cups of spaghetti in 3 cups of boiling water and allow 
same to boil until spaghetti swells and is about half tender, then drain 
in a colander, allowing cold water to run through it. Place the 
washed spaghetti back in kettle with the 11/3 cups of cold water, 
tomatoes, onion, bacon grease or butter, salt, tabasco sauce or cayenne 
pepper, and white pepper and boil slowly until mixture thickens and 
onion is tender. Stir frequently to prevent sticking. At last of cook¬ 
ing period, if spaghetti is set back on stove and allowed to remain for 
about 15 minutes at the slow simmering stage, it will have a better 
flavor. If cheese is to be added, it should be stirred in as spaghetti 
is being removed from kettle to serving dish. This amount will serve 
6 persons. To make this extra fine add 1 cup canned button mush¬ 
rooms. 

HOLUBKI. 

1 medium sized solid cabbage 
head 

1 large sized onion, chopped 
1 large green sweet pepper, 
chopped 

cup uncooked rice 
% cup yellow corn meal 

Trim off any imperfect leaves from the cabbage head and with a 
sharp knife cut out the heart, or partially do so at least. Place the 

— 180 — 


1 lb. lean ground beef 
M lb. lean ground pork 

2 teaspoons salt 
White pepper to taste 
Dash of cayenne pepper 
2 tablespoons butter 



MEAT DISHES AND DRESSINGS 


cabbage head on to cook in boiling water and cook for 10 minutes, or 
until cabbage begins to soften. Remove from fire, cool first, then re¬ 
move each leaf in whole form. Now combine the onion, pepper, rice,, 
cornmeal, beef, pork and seasoning. Place about a rounded table¬ 
spoonful of the meat mixture on each cabbage leaf and lap the edges: 
of leaf over in firm package form. Use all meat mixture in this way 
and place the cabbage packages evenly and on top of one another in 
stew kettle. Pour enough boiling water over this to nearly cover it 
all. Place the butter in the water, cover and cook slowly for about 
one hour. If oven meal is being prepared, this may be cooked in oven 
or tireless cooker. About 15 minutes before removing from stove for 
serving 2 or 3 cups of sieved tomatoes may be poured into the mixture. 

TO CLARIFY FAT. 

Melt fat and add raw potatoes cut in slices. Allow the fat to 
heat gradually. When it ceases to bubble and potatoes are a golden 
brown, strain fat through a double cheesecloth. The potatoes will 
absorb any odors. 

SAVE MEAT FRYINGS AND ALL FATS. 

The economical housewife will have on hand three cans or bowls 
for grease. Fryings from bacon and ham should be kept in separate 
jar and should be used for vegetable-frying and seasoning. Fats from 
roasts, chops and fresh pork should be kept in another jar and if clari¬ 
fied and strained may be used for cookies and some kinds of pastry 
and cake making. Fats rendered from fowls are of more delicate 
flavor and may be used in place of butter in many articles. Delicious 
cakes are made from hen fat. 

If grease is kept on hand until it becomes rancid, place grease in 
kettle with three times as much water as grease and boil 30 minutes, 
keeping kettle uncovered. Remove from fire, strain through a cheese¬ 
cloth into crock and set in some cold place. When cold skim the hard¬ 
ened fat from surface and put in can. Throw the liquor away. 


— 181 — 



CHAPTER XVI 


Croquettes and Dumplings 


There are many different ways to make dumplings and numerous 
recipes to be used in their making, but the prevailing thought or ques¬ 
tion the average woman has in mind is, “Why do dumplings fall and 
become solid and heavy V* If the dumplings are of the rolled out and 
cut in biscuit shape variety, there is usually little cause for worry on 
the part of the maker. This is conclusive evidence that the fault, in 
the process of drop dumplings, lies in not getting the dough mixture 
stiff enough. Follow this one rule always and no difficulty will be ex¬ 
perienced in the making of excellent dumplings. 

After the dough mixture is prepared, take a clean, dry spoon and 
dip out a full spoonful of dough. Turn the spoon in position for the 
dough to drop. If the dough drops, the mixture is not stiff enough 
and the dumplings will probably fall. Add enough flour to the mix¬ 
ture so that this test can be made and the dough will cling to the 
spoon. 

Dumplings may be cooked in covered or uncovered form, but the 
former method is preferable. If the kettle is covered, careful atten¬ 
tion must be given so that the lid is not raised by intense steam pres¬ 
sure. 

When dumplings are dropped into the stock watch and see that 
the heat is lowered to allow slow boiling, continuing this process for 
about 15 minutes before removing lid. If dumplings are to be cooked 
uncovered from start to finish (as they should be in such process) 
more heat may be allowed under the kettle. 

The best dumplings are made with egg, sweet milk and baking 
powder. The stock is usually rich in fat substance, and when such is 
the case, no shortening is needed in the dough. If, however, dumplings 
are to be dropped in plain salted water to cook, then shortening may 
be used accordingly. 

ROLLED OATS CROQUETTES. 

1 cup cooked oats 1 egg 

cup flour 1 tablespoon sugar 

Mix all together, mold into oblong shapes, dip in egg, then roll in 
cracker crumbs and drop in hot fat, cook to a golden brown. 

— 182 — 




CROQUETTES AND DUMPLINGS 


SALMON? CROQUETTES. 

1 cup salmon Dash of white pepper 

1 egg Dash of cayenne pepper 

1 cup cracker crumbs 1 small green pepper 

1 teaspoon salt Simmered in 1 tablespoon butter 

Chop the green pepper in small pieces and simmer in 1 tablespoon¬ 
ful of butter until tender. Shred and remove bones from salmon. 
Beat egg light, then combine all ingredients, mixing well together. 
Dip in egg, roll in cracker crumbs and fry in deep fat. Mold mixture 
in little pyramid forms. It requires an additional egg and cracker 
crumbs for the rolling. 

CURRANT CRUMB CROQUETTES. 

1 cup boiling milk 2 tablespoons sugar 

2 cups finely rolled bread or % teaspoon cinnamon 

cracker crumbs 1 egg 

% cup currants 

Pour boiling milk over bread crumbs and allow mixture to stand 
till cold. Add currants to mixture, blend sugar and cinnamon to¬ 
gether and add, together with well beaten egg. Mold into shape in 
hands and drop in deep fat. Cook to a golden brown. Remove from 
fat and serve hot or cold, rolled in powdered sugar. 

BAKED CORN CROQUETTES. 

2 cups mushy canned corn 2 tablespoons sugar 

1 egg y 2 teaspoon salt 

1 % cups bread or cracker % teaspoon white pepper 

crumbs 

Beat egg light, to which add corn and crumbs. Mix sugar, salt 
and pepper with corn and crumbs and mold into oblong shapes in 
even sizes. Place molds in well greased pan and place in oven. Allow 
them to bake slowly for 15 minutes. Remove from oven, brush each 
mold over well with butter and return to oven to brown, usually 30 
minutes being necessary for browning. Serve hot. 


LOBSTER CROQUETTES. 


1 can lobster 
94 cup rich sweet milk 
1 tablespoon flour 
1 tablespoon butter 


1 hard cooked egg 
% cup bread crumbs 
1 teaspoon salt 
Dash of cayenne pepper 


Drain liquor from the lobster and cut in small pieces. Place milk 
in sauce pan and add to it the flour and butter creamed together. Cook 
till thick. Remove from fire and cool. When cold add the lobster, 
hard cooked egg in riced form, bread crumbs, salt and pepper. Mix 

— 183 — 



NINE HUNDRED SUCCESSFUL RECIPES 


well and form into pyramid shape molds. Set molds in cold place to 
chill before cooking. Have fat hot; roll molds in beaten egg, then 
cracker crumbs, back into beaten egg again and to cracker crumbs 
and drop into fat. Fry to a golden brown. 

POTATO CROQUETTES. 

2 cups mashed or riced potatoes Dash of cayenne pepper 
2 tablespoons melted butter Yolks of 2 eggs beaten 

14 teaspoon salt M cup cracker crumbs 

Dash of white pepper 

Mix potatoes, butter, salt, pepper, eggs and cracker crumbs to¬ 
gether. Form into pryamid shaped molds, roll in egg and cracker 
crumbs and drop in deep fat. Fry to rich golden brown. Serve hot. 

NOODLES NO. 1. 

1 large egg % cup flour 

16 teaspoon salt 

Beat egg light, to which add flour and salt. Knead into smooth, 
stiff dough, and roll on floured board as thin as it is possible to roll. 
Allow the dough to dry for a short time after rolled to almost paper 
thickness. Cut either in threadlike strips or very small squares. Cook 
in boiling stock or salted water seasoned to suit. 

NOODLES NO. 2. 

1 egg 14 teaspoon baking powder 

1 tablespoon milk 14 teaspoon salt 

1 cup flour 

Beat egg light, to which add milk. Sift flour, baking powder and 
salt together and add 2/3 of the cup of flour. Stir into a stiff dough. 
Take remaining 1/3 cup of flour and place on board. Roll dough as 
thin as dough can be handled and cut in strips as narrow as it is pos¬ 
sible to cut them. Place strips on clean white paper in floured condi¬ 
tion and dry over night. Drop into boiling stock. Noodles may be 
made and cooked at once, but drying over night makes a better noodle. 

GOLD NOODLES NO. 3. 

2 egg yolks 14 teaspoon salt 

1 tablespoon water % teaspoon baking powder 

14 cup flour 

Beat yolks light, to which add water and beat until bubbles form. 
Sift in flour, salt and baking powder. Roll on flour-dredged board as 
thin as possible to roll. Either cut in very narrow thread-like strips 
or in small squares. After dough is rolled on: board to desired thick¬ 
ness, if it is allowed to stand a few minutes, or until partially dry, 

— 184 — 



CROQUETTES AND DUMPLINGS 


cutting will be made easier. Additional flour may be needed in the 
rolling. The noodles may be cooked at once or they may be kept on 
hand several days. 


DROP DUMPLINGS. 

1 egg 3 teaspoons baking powder 

% cup sweet milk 14 teaspoon salt 

1 % cups flour 

Beat egg light, to which add sweet milk. Sift flour, baking 
powder and salt together and add to liquid. Beat until mixture is 
smooth. Drop by spoonfuls in boiling stock or stew. Keep kettle 
tightly covered for about 20 minutes if dumplings are good size. Do 
not allow it to boil hard enough for the steam to force lid up. If steam 
escapes, dumplings may fall. Remove dumplings from kettle as soon 
as lid is removed. 


RAW POTATO DUMPLINGS. 

1 egg 1 teaspoon salt 

2 large potatoes grated *4 cup rice or mashed cooked 

1 tablespoon flour potatoes 

J4 teaspoon baking powder 

Beat egg light, to which add the grated potato after it has been 
squeezed in cloth until all liquid is drained off. Mix egg and potato 
well together, then add flour, baking powder and salt. Last add the 
cooked potatoes. Mix all thoroughly and drop by spoonfuls in boiling 
stock or plain salted water. The mixture may be molded in oblong 
shapes in hands by using a little extra flour. Serve with fried onions. 

DAINTY DUMPLINGS. 

1 egg % teaspoon baking powder 

1 tablespoon butter 1 tablespoon flour 

Pinch of salt Cracker crumbs 

Beat egg light, to which add melted butter and salt. Mix baking 
powder and flour together and add. Add enough finely rolled cracker 
crumbs to this to make it so dough can be rolled in balls. Drop balls 
in soup and cook about 10 or 15 minutes, according to size of dumpling. 

MEAT DUMPLINGS. 

1 cup chopped cooked meat 3 teaspoons baking powder 

1 egg well beaten teaspoon salt 

14 cup sweet milk Dash of white pepper 

1^4 cups flour 

Place chopped meat in bowl and add the other ingredients in 
order given. Beat mixture one minute, then drop by spoonfuls in boil- 

— 185 — 



NINE HUNDRED SUCCESSFUL RECIPES 


ing stock, allow cover to remain on kettle for about 20 minutes, being 
careful not to allow steam to force lid up while cooking. If steam 
escapes and lid is lifted before the dumplings are cooked they are in 
danger of falling. 

CHICKEN CROQUETTES. 

1*4 cups finely chopped cold 1 well beaten egg 

chicken Salt and pepper to taste 

J4 cup bread crumbs 

Mix ingredients together and shape like cones. Fry in deep fat. 
If the mixture seems too dry, moisten with gravy or milk. 


— 186 — 



CHAPTER XVII 


Fish 


OYSTER COCKTAIL. 


1 pint raw oysters 
6 tablespoons catsup 
3 tablespoons lemon juice 
1 teaspoon prepared horseradish 


6 drops tabasco sauce, or more 
*4 teaspoon salt 
Dash of white pepper 
J4 cup finely chopped celery 


Mix all together and serve. 


BAKED OYSTERS. 


Place alternate layers of large oysters and finely rolled cracker 
crumbs in baking dish. Between each layer add white pepper, dots of 
butter and salt. Pour in enough water to keep mixture moist, having 
crumbs as top layer. Bake for about 30 or 40 minutes. 


FRIED OYSTERS. 


Oysters may be fried in several ways, but the three following ways 
seem to be the most cared for: 

Select large sized oysters, drain and dry. Have in readiness egg 
yolks, well beaten and seasoned to taste. Dip the oysters in the egg, 
then in very fine cracker crumbs and place in frying basket, then in 
deep fat. 

Or they may be dipped in egg and cornmeal and fried in the same 
manner. 

Or they may be dipped in a light egg, milk and baking powder 
batter and dropped into deep fat. 


SALMON LOAF. 


1 green pepper 
1 onion, size of walnut 

1 teaspoon salt 

2 tablespoons butter 


1 egg 

*4 cup water 
1 can salmon, boned 
% cup bread crumbs 


Beat egg light, to which add the water. Next add the salmon, 
bread crumbs, chopped pepper, chopped onion, salt and melted butter. 


— 187 — 





NINE HUNDRED SUCCESSFUL RECIPES 


Mix all together and mold into loaf form and bake in greased pan. 
Serve plain or with tomato sauce. 


RICE SALMON LOAF. 


3 cups cooked rice 
1 cup salmon 
lit cup bread crumbs 
lit teaspoon salt 


2 eggs 

1 small green pepper 
H teaspoon white pepper 
Dash of cayenne pepper 


Butter a baking dish or pan generously and line the pan with 
coked rice, holding some back for top covering. Mix all other ingre¬ 
dients together, having eggs beaten light and green pepper chopped 
fine. Place mixture in lined baking pan and place remaining rice over 
the top. Bake slowly for about 45 minutes. Remove from oven and 
allow it to cool in pan. When cold remove and place on platter, gar¬ 
nished with slices of hard cooked eggs and lemon. This loaf may also 
be served in slices with tomato sauce. 


JELLIED SALMON LOAF. 


1 tablespoon flour 
1 teaspoon dry mustard 
Dash of cayenne pepper 
1 teaspoon salt 
li teaspoon white pepper 
1 cup water 


1 egg 

1 tablespoon lemon juice 
1 green pepper 

1 can red salmon 

2 tablespoons gelatine 


Blend flour, mustard, pepper and salt and add to % of the 1 cup 
of water. Add next the well-beaten egg. Pour into double boiler and 
cook till thick. Dissolve the gelatine in remaining *4 cup of water, 
and when thoroughly dissolved add it to the hot mixture in double 
boiler. Remove from fire and cool, then add the chopped green pepper 
and the salmon in shredded form. Place in a mold and set directly on 
ice cake to become firm. When set, remove from mold, place on platter 
and garnish with lemon slices and parsley. 


CREAMED SHRIMP IN PATE SHELLS. 

3 tablespoons butter 1 teaspoon salt 

1 tablespoon flour 1 egg 

1 cup rich sweet milk 1 cup shrimps 

Dash of cayenne pepper 

Place butter in saucepan, to which add the flour; stir and keep 
the mixture smooth. Next add milk and simmer 2 minutes. Remove 
from fire and add the pepper, salt, well beaten egg and shrimps. Re¬ 
turn to fire for about 2 minutes, then serve hot in pate shells. If 
mixture is too thick, add an additional amount of milk. 


— 188 — 



FISH 


CREAMED SHRIMPS WITH EGGS. 

1 cup shrimps % teaspoons salt 

3 hard cooked eggs White pepper to taste 

2 tablespoons butter 1 cup sweet milk 

1 tablespoons flour 

Remove shrimps from can and wash. If shrimps are large they 
may be broken. Place shrimps in saucepan, together with hard cooked 
eggs which have been cut in slices or quarters. Cook eggs, by simmer¬ 
ing, 20 minutes previous to cutting. Now make a white sauce by 
recipe given in this book and combine with this mixture. Serve hot. 

CODFISH BALLS. 

1 cup cooked shredded codfish Dash of cayenne pepper 

1 cup mashed potatoes Dash of white pepper 

1 egg 

Take codfish, egg, potatoes and pepper and mix all together and 
form into balls or oblong molds. Roll balls in well-beaten egg, then 
in finely rolled bread or cracker crumbs and drop in hot fat. If the 
frying basket is not used, use an ordinary wire egg beater for the 
turning of balls. Allow them to remain in fat long enough to brown. 


CREAMED CODFISH. 

1 cup cooked shredded codfish 2 hard cooked eggs 

1*4 cups milk Dash of cayenne pepper 

1 tablespoon butter Dash of white pepper 

1*4 tablespoons flour Salt to taste 

Place codfish and milk in saucepan on stove. Blend butter and 
flour and add to mixture, allowing all to boil 2 or 3 minutes. Add pep¬ 
per and remove from fire. Either add the hard cooked eggs in diced 
form, or rice through a ricer and add. This creamed mixture is de¬ 
licious served on buttered toast. If eggs are riced they can be held 
back until mixture is poured over toast and then eggs riced over top 
of toast, making it look more appetizing. One additional spoonful of 
flour may be added if it is to be served plain and not on toast. 


LOBSTER CUTLETS. 


2 cups cooked lobster meat, 
minced 

M teaspoon salt 
34 teaspoon white pepper 


*4 teaspoon Tabasco sauce 
1 cup thick white sauce 
1 egg, well beaten 
34 cup cracker crumbs 


Combine all the ingredients given and mix well. Take the mix¬ 
ture up in hands and mold into cutlet form, then place in the coldest 
part of ice box to chill. When cold, dip each cutlet in well beaten egg, 

— 189 — 



NINE HUNDRED SUCCESSFUL RECIPES 


then in cracker crumbs and fry in skillet with a generous amount of 
butter. Fry only to a golden brown. Usually two eggs, well beaten, 
will be sufficient for dipping. Serve cutlets garnished with sprigs of 
parsley and lemon slices cut in halves or quarters. 


CLAM CHOWDER. 


1 quart drained clams 
3 cups sweet milk 
1 tablespoon butter 
1 teaspoon salt 
% teaspoon white pepper 


% cup diced salt pork 

1 onion size of walnut (minced) 

2 cups diced potatoes (soaked 


and drained) 

6 tablespoons flour 


Place the salt pork in a skillet and simmer until grease is out of 
the cubes, but not browned. Add to this the finely minced onion and 
potatoes. Put a lid over the skillet and cook by the simmering process 
until potatoes are tender. Do not brown. Next add the flour and half 
of the milk, alternately doing this so that no lumps will form. Stir 
well and keep in a hot condition while the clams are prepared. Have 
the clams drained and all shells removed, then drop them into the re¬ 
maining half of the milk after it is brought to a boiling point. Allow 
the clams and milk to remain in this stage about 5 minutes, or until 
they scald, then combine with the skillet mixture. Last add the but¬ 
ter, salt and pepper, and serve hot. 


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CHAPTER XVIII 


Eggs, Cheese, Vegetable and 
Breakfast Dishes 


PLAIN OMELET. 

4 eggs 2 tablespoons butter 

,4 tablespoons water Dash of pepper 

Yt teaspoon salt 

Beat eggs slightly, to which add water, salt and pepper. Place 
the 2 tablespoonfnls of butter in omelet pan and turn in the egg 
mixture. Prick with a fork, fold and serve hot. Milk may be 
used in place of water, but omelet is always lighter with water. 


PUFF OMELET WITH CHEESE. 

4 eggs Dash of pepper to taste 

4 tablespoons water 1 tablespoon butter 

Dash of salt to taste Yt cup grated cheese 

Separate the eggs. To the well beaten yolks add water, pepper 
and salt. Whip the whites very stiff and fold into yolk mixture. 
Place the butter in skillet and heat. Pour mixture in skillet and 
cook till it is cooked at the edges, then remove to oven or broiler 
and cook until center is cooked. Sprinkle grated cheese over the top 
and with a spatula fold omelet in two folds. Remove to platter, 
sprinkle with parsley or paprika and serve hot. 


EGGS A-LA 

2 cups sweet milk 
2 tablespoons butter 
2 tablespoons flour 
1 cup grated cheese 


GOLDEN ROD. 

1 teaspoon salt 
Ys teaspoon white pepper 
4 hard cooked eggs 
Paprika 


Simmer eggs slowly for 20 minutes, then chill in cold water. 
Place milk in saucepan on fire. Add to the milk the creamed butter 
and flour and allow all to cook in double boiler for about 12 minutes. 
Remove from fire, add diced hard cooked eggs, salt and pepper. Place 
mixture in large dish or on buttered toast and sprinkle over the top 

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NINE HUNDRED SUCCESSFUL RECIPES 


the grated or rieed cheese. If cheese is allowed to be mixed with the 
hot mixture it is not so good as grated over the top when ready to 
serve. Paprika should be sprinkled over top of all. 

DEVILED EGGS. 

6 eggs 2 tablespoons melted butter 

Juice of 1 lemon Dash of cayemie pepper 

teaspoon salt 12 stuffed olives 

Simmer eggs slowly for 20 minutes. Cool in cold water, peel and 
cut in halves lengthwise. Place the yolks in small bowl and mix 
with the lemon juice, salt, butter and cayenne pepper. Cream mixture 
well and place in egg halves. In center of each mold place a stuffed 
olive. 

STUFFED EGGS. 

Simmer 6 eggs slowly for 20 minutes. Cool in cold water, peel 
and cut in halves, lengthwise. Remove yolks and place in a bowl. 
To these yolks add 1 tablespoonful melted butter, teaspoon salt 
and a dash of cayenne pepper. Mash into a smooth paste and place 
it in 6 of the egg white halves. Have finely minced ham to place in 
the other 6 egg halves. Place a ham half and a deviled half together, 
holding them together by placing 2 toothpicks through both egg 
halves. Roll the eggs first in beaten egg, then cracked crumbs, and 
drop into deep fat, frying to a golden brown. Serve in place of 
meat. 


SCALLOPED EGGS, MACARONI AND CHEESE. 


3 cups sweet milk 
M cup butter 

2 y 2 tablespoons flour 

4 hard cooked eggs 


1 cup cold boiled macaroni 

cup cracker crumbs 
14 teaspoon white pepper 

2 teaspoons salt 


Place milk in double boiler and add to it the butter and flour 
well creamed together. Cook till thick, then remove from fire and 
pour into a greased baking dish. Have eggs simmered slowly for 20 
minutes and chilled in cold water. Slice the eggs in pudding dish 
with white sauce. Have macaroni tender and cut in pieces and add 
next. Add salt and pepper to mixture, then sprinkle cheese and 
cracker crumbs over the top and bake slowly at first, then brown. 


POACHED EGGS. 


Break eggs in individual sauce dishes or molds first, then set 
same in a pan of simmering boiling water that has been salted. 
A few drops of vinegar may also be added to the water. The eggs 
then may be lifted from the boiling water and served in the dish in 
which they were cooked. Where one is provided with an egg poacher, 

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EGG, CHEESE, VEGETABLES AND BREAKFAST DISHES 


this is not a necessary process to follow. Eggs are more nourishing 
and have a better flavor poached in milk. The milk may be used 
for the making of gravy and cream sauce after the poaching is over. 

DELMONICO LUNCH. 

Simmer 3 eggs slowly for 20 minutes, then cool in cold water. 
When cold, shell and cut in half lengthwise. Remove yolks and place 
in bowl, keeping the white halves back. Add to the yolks 1 table¬ 
spoonful butter, teaspoonful salt and a generous dash of cayenne 
pepper. Mix this together and return to egg halves. Make a white 
sauce by adding 2 cups of top milk to 3 tablespoons of flour gradually 
until all milk is added and the mixture is free from lumps. Place 
this on to cook in double boiler and cook 12 minutes. When done 
add 1 tablespoonful of butter, 1 teaspoon salt and 1 cup of canned 
button mushrooms cut in pieces. Slice thin slices of bread and with a 
round cutter cut until you have 12 round slices. Toast to a delicate 
brown and butter on one side of each slice. Place one slice on plate, 
buttered side up, and over this spread a spoonful of the mushroom 
mixture. Place the second slice, buttered side down, over this and 
on top of second slice place another spoonful of the creamed mixture. 
Place one-half of a deviled egg on top of each sandwich. Place 3 
small sprays of parsley around the sandwich. Between each spray 
place a stuffed olive. 


MUSH LOAF. 

1 cup corn meal 1 teaspoon salt 

2*4 cups cold water 

Place corn meal, cold water and salt in kettle over fire to cook. 
Stir constantly, while it boils, until thick. After it thickens set the 
kettle in a pan of boiling water and allow it to simmer and cook 
for about 30 minutes. Now add to the mush either y 2 cup ground 
dried beef or 1 cup grated cheese. Pour this mush mixture in square 
pans, being careful to dip the pan or pans in cold water first. When 
cold the mush is in molded form and may be sliced and fried plain, 
or dipped in egg and crumbs and fried. Delicious breakfast or 
luncheon dish. Omit meat or cheese for plain loaf. 


CHEESE BARS. 


1 cup grated cheese, or soft 
nippy cheese 

2 eggs 

% cup cracker crumbs 


cup mashed potatoes 
1 teaspoon salt 
Dash of cayenne pepper 
Black or white pepper to taste 


Beat eggs light, to which add cheese. Add cracker crumbs, 
mashed potatoes, salt and pepper. Mold into bars about 2 y 2 inches 
long, roll in fine cracker crumbs and fry in deep fat. 


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NINE HUNDRED SUCCESSFUL RECIPES 


CHEESE CRISPS. 

Cut circles from thin slices of bread. Lay slices of cheese be¬ 
tween two of these layers forming sandwiches. Brown lightly in 
butter and serve hot, either plain or with white sauce. 

CHEESE BALLS. 

2 eggs Dash of cayenne pepper 

1 cup grated cheese % cup fine cracker crumbs 

% teaspoon salt 

Beat egg light, to which add cheese, salt, pepper and crumbs. 
Make in balls and fry in deep fat to a golden brown. Served for 
light luncheons in place of meat. 

CHEESE FONDUE 

S A cup sweet hot milk cheese 

1 cup soft bread crumbs y At teaspoon salt 

1 cup grated or finely cut 3 eggs 

Combine milk and bread crumbs, then add cheese, salt and beaten 
egg yolks. Mix well, then fold in the stiffly beaten egg whites. Pour 
in sparingly greased baking dish and bake covered for about 30 min¬ 
utes. To brown on top remove cover at last of baking period. Serve 
as soon as done. It settles a little if allowed to stand. 

CHEESE SOUFFLE. 

2 tablespoons butter 3 eggs 

3 tablespoons flour teaspoon salt 

% cup milk Dash of cayenne pepper 

1 cup grated cheese 

Melt the butter in a saucepan, to which add the flour, and stir 
until smooth. Next add milk and salt. Take from fire and add 
cheese and well beaten egg yolks, then cool. When cold, fold in the 
stiffly beaten egg whites, pour into a greased dish and bake about 
20 minutes. Serve at once or it will fall if allowed to stand when 
it comes from oven. 


COTTAGE CHEESE NO. 1. 

Take equal parts of thick, sour milk and boiling water and 
combine by pouring the water into sour milk, stirring constantly. 
(Be sure to have water bubbling and boiling.) Let stand 10 minutes 
and pour into a bag to drain, allowing it to drain slowly. Remove 
from bag and season to suit. This method prevents overheating 
the milk. 

— 194 — 



EGG, CHEESE, VEGETABLES AND BREAKFAST DISHES 


COTTAGE CHEESE NO. 2. 

Place congealed sour milk on stove where there is little heat. 
Allow this to set until whey separates from curd, but not allowing 
it to boil because too much heat causes curd to become hard. Strain 
through a cloth and drain for a couple of hours. Remove from 
cloth, add melted butter, sweet cream, white pepper, a dash of 
cayenne pepper and salt, using these ingredients in accordance with 
the amount of curd on hand. 


MACARONI AU GRATIN. 


3 cups macaroni 
2 cups strained tomatoes 
1 cup grated cheese 
1 tablespoon chopped onion 
1 tablespoon flour 


1 teaspoon salt 
M cup bread crumbs 
Dash of cayenne pepper 
4 tablespoons butter 


Boil the macaroni in 4 cups of water for 30 minutes, having 
the water boiling when the macaroni is added to water. Drain 
macaroni and wash in cold water. Mix cheese, onion, flour, salt, 
one-half of bread crumbs and cayenne pepper together and place 
them in greased baking dish in alternate layers with macaroni. Pour 
the tomatoes over all, shaking mixture down, then sprinkle remaining 
bread crumbs over top. Last add the butter in dots over top. Bake 
in moderate oven. 


SCALLOPED LEFT-OVERS. 


2 cups tomatoes 

14 cup corn 

% cup grated or finely cut 
cheese 

1 onion, size of door knob 

1 green pepper 

Have all vegetables and cheese in small pieces and place in 
baking dish, together with bread crumbs, salt, butter and pepper, and 
mix all together. Add enough water to come nearly to top of 
mixture. Place in oven and bake. It is always better to leave out 
enough crumbs to sprinkle on top. 

SCALLOPED TOMATOES. 

1 cup bread crumbs Dash of cayenne pepper 

2 cups tomatoes 2 tablespoons butter 

2 tablespoons sugar % cup water 


1% cup bread crumbs 
1 tablespoon butter 
% teaspoon salt 
% teaspoon pepper 
Water 


Take 1 cup of tomatoes and the cup of bread crumbs and 
place in alternate layers in a small baking dish. Use 1 tablespoon 
butter for spreading over the top of mixture, also y^ °f the water. 
Place in moderate oven and bake for about 30 minutes. Run the 


— 195 



NINE HUNDRED SUCCESSFUL RECIPES 


other cup of tomatoes through a sieve and place in small kettle 
on stove. Add to this the remaining water, butter, sugar and cayenne 
pepper, then boil for 1 minute, remove from fire and serve hot with 
the baked tomatoes after they have been removed from oven and 
placed on individual dishes. 

SCALLOPED POTATOES. 

f 4 large potatoes Flour 

Salt Butter 

Pepper Sweet milk 

Peel and chop potatoes, being careful to keep them in pieces 
the size of kidney beans. Butter a baking dish. First spread a 
layer of potatoes, sprinkle with salt, pepper, and a very small amount 
of flour. Over this place dots of butter. Make as many layers in same 
way as there are potatoes to use. Over this pour hot milk, allowing 
the milk to come nearly to top of potatoes. Bake until potatoes are 
perfectly tender and mixture is browned lightly over top. 

BAKED CAULIFLOWER. 

Boil 1 cauliflower slightly in plain water until tender. Take 
cauliflower from water and separate in small pieces. Make a layer 
of cauliflower in greased baking dish and on top of this spread a 
generous layer of cracker crumbs and grated cheese. Over this 
spread another layer of cauliflower. Season with salt and pepper 
to taste. Beat 1 egg light and add to 1 cup of sweet milk. Pour 
milk and egg mixture over all the ingredients and bake until cooked 
through and brown on top. 

CREAMED CAULIFLOWER. 

Separate cauliflower in branch sections. Wash and remove any 
discolored tips. Set cauliflower to cook in boiling salted water and 
cook till tender. When done, place 2 or 3 of the branches on 
individual warmed dishes and over this pour a rich hot white sauce. 
Cauliflower looks better and tastes better cooked and served in whole 
branch form. 


HOLLANDAISE BAKED BEANS. 


3 cups navy beans 
2 tablespoons brown sugar 
1 teaspoon salt 

teaspoon dry mustard 
M teaspoon white pepper 


lb. fat salt pork 
2 large onions 
Boiling water 

4 tablespoons tomato sauce or 
catsup 


Soak beans over night in cold water. In the morning drain 
water from beans and wash. Place beans on to boil in cold water 
with 1 teaspoonful of soda. Boil about 15 minutes, drain, wash and 

— 196 — 



EGG, CHEESE, VEGETABLES AND BREAKFAST DISHES 


again place on to boil in boiling water and cook'till the beans can be 
pierced with a pin. Drain and place in baking dish. Chop onions 
as fine as it is possible to chop them and mix with beans, together 
with sugar, salt, mustard and pepper. Pour boiling water over salt 
pork, scrape and cut in strips. Lay strips over top of beans, pushing 
meat down in beans to depth of 1 inch. Add the tomato sauce or 
catsup and pour enough boiling water over to almost cover. Bake 
6 or 7 hours in moderate oven. 

BOSTON BAKED BEANS. 

3 cups navy beans M teaspoon white pepper 

3 tablespoons brown sugar % lb. salt pork 

6 tablespoons dark molasses J4 cup cream 

1 teaspoon salt Boiling water 

1 teaspoon dry mustard 

Soak beans over night in cold water 1 . In the morning drain 
water from beans and wash. Place beans on to boil in cold water 
with 1 teaspoonful of soda. Boil about 15 minutes, drain, wash and 
again put on to boil in boiling water and cook until beans may be 
pierced with a pin. Drain beans and place in baking dish. Mix 
sugar, molasses, salt, mustard and pepper together and stir mixture 
evenly through the beans. Pour boiling water over salt pork, scrape, 
cut in narrow strips and lay over beans at even spaces, pushing 
the pork down into the beans to a depth of 1 inch. Before placing 
beans in oven, sprinkle the cream over beans and enough boiling 
water to cover the whole mixture. Cover baking dish and bake 
slowly for about 7 or 8 hours. The old fashioned covered bean jar 
is best to use if possible to obtain. These jars resemble a jug with 
a covered opening at top. 


BEAN LOAF. 


2 cups cooked navy beans 
*4 small sized onion 
2 eggs 

1 cup bread crumbs 

2 tablespoons drippings 


1 green pepper or pimento 
li cup sweet milk 
1 teaspoon salt 
Dash of cayenne pepper 


Mix all ingredients together, having eggs beaten light and onion 
and green pepper chopped fine. Mold into loaf form and bake in 
moderate oven. Serve hot and plain or with tomato sauce. 


TWO WAYS OF COOKING RICE. 

Rice is valuable as a starchy food and may be prepared to be 
served as a vegetable, or it may be prepared in dozens of ways to 
be served as a dessert. 

Two kinds of rice may be had—the polished and unpolished 
rice. The unpolished rice is more economical and furnishes a quality 

— 197 — 



NINE HUNDRED SUCCESSFUL RECIPES 


of much higher food value. Through the polishing process much of 
the nutriment is removed, therefore lowering the quality from a 
food-value standpoint. 

Rice may be boiled in two ways—in one method the rice is 
boiled in one water only, thus, all of the starch and fat substance 
being retained, furnishing a more wholesome and nutritious food, 
but giving in a finished product a bulky mass with kernels sticking 
closely together. Sacrificing and losing some of the starch and fat, 
rice may be boiled a length of time, washed and placed on to boil 
again in fresh water. By this process the kernel retains its shape 
and the bulk does not form a gummy mass. When cooked in this 
manner the water may be retained and used for soups and gravies. 

Boiled Rice, First Process. 

1 cup unpolished rice 1 teaspoon salt 

4 cups boiling water 

Place boiling water in upper compartment of double boiler and 
set the compartment directly over the fire, adding the salt to the 
water. Have rice washed and add it gradually, keeping the water 
continually boiling for about 15 minutes. When the rice has absorbed 
most of the water and mixture is thickened, set the compartment in 
lower base compartment to cook until kernels are perfectly soft. 
The rice may then be seasoned in any way to suit the taste. 

Boiled Rice, Second Process. 

Use same proportions as for first process, placing washed rice 
in bubbling and boiling water, allowing it to cook until kernels are 
swollen and beginning to soften. Take rice from stove, pour into a 
sieve and allow cold water to run through, washing thoroughly. 
Again place rice on in double boiler with enough water to barely 
cover. Cook, undisturbed, until rice has absorbed all liquid and 
kernels are perfectly tender. Rice may then be placed in oven and 
dried somewhat if it is to be served as a vegetable. To be served 
as a dessert, eggs, sugar, milk and other ingredients may be added 
at this time. 


SPANISH RICE IN CASSEROLE. 


1 cup rice 

2 cups strained tomatoes 

3 cups water 
2 pimentos 


1 onion size of door knob 

2 teaspoons salt 

2 tablespoons butter 
cup grated cheese 


Wash rice and add to strained tomatoes and water. Cut the 
pimentos and onion in small pieces and add, and also salt and butter. 
Boil all together 5 minutes, then bake in casserole for one hour. 
About ten minutes before removing from oven sprinkle cheese over 
top and brown. Serve hot. 


— 198 



EGG, CHEESE, VEGETABLES AND BREAKFAST DISHES 


RICE STUFFED PEPPERS. 


3 cups cooked rice 
1 well beaten egg 
}4 lb. ground lean pork or 
beef 

1 large onion, chopped fine 
*4 cup cracker or bread crumbs 


1 tablespoon salt 
Dash of cayenne pepper 
White pepper to taste 
1 pint tomatoes sieved 
Thin slices of bacon 


Mix rice, egg, pork, onion, crumbs, salt and pepper together and 
place in peppers after they are washed, ends removed and seeded. 
Place all in baking dish and then pour the strained tomatoes in dish. 
Over each pepper lay a thin slice of bacon. Bake covered for 15 
minutes in hot oven, then remove the cover and bake slowly until 
well done through and browned. This amount will stuff 8 large 
peppers. 

ENGLISH TOAST. 

14 cup rolled uncooked oats cup sugar 

1 cup milk J4 teaspoon nutmeg 

2 cups water Few grains of salt 

Place rolled oats, milk, water and sugar in double boiler. Have 
milk cold and water cold. Add nutmeg and salt. Cook 1 hour. 
Toast 6 slices of bread and spread butter on both sides. Place 
toast on plates and pour cooked mixture over slices. Serve hot. 


TOMATO TOAST. 


6 slices of toast 
2 cups sieved tomatoes 
2 tablespoons flour 
2 tablespoons sugar 


2 tablespoons butter 
M teaspoon salt 
Dash of white pepper 
Dash of cayenne pepper 


Have slices of bread toasted crisp, then butter each slice. Run 
the tomatoes through a sieve and place in saucepan. Blend flour, 
sugar, butter, salt and pepper, and add to tomatoes. Cook all 
together for 3 minutes, stirring constantly. Place toast on individual 
dishes and cover with tomato mixture. 


FRENCH TOAST. 

Beat 1 egg light and add to it 1 cup of sweet milk. Dip l/ 2 -inch 
slices of bread into the mixture and fry on greased griddle until 
golden brown. A sweet French toast is made by beating 2 eggs 
light and adding 1 cup of sweet milk and 3 tablespoons of sugar. 
Fry in the same way. 

CHILDREN’S BREAKFAST TOASTIES. 

Run dry bread scraps through a food chopper, using the coarse 
disc. Place these crumbs in a shallow pan and to each cup of crumbs 

— 199 — 




NINE HUNDRED SUCCESSFUL RECIPES 


add 1 teaspoon of sugar. Place in the oven and toast to a light 
brown, stirring until all are of even color. Remove from oven, 
place in breakfast food box or cheese cloth bag and use as breakfast 
food. A dish of these crumbs, served with milk or cream, is relished 
by the child and at the same time teaches economy. 

BREAKFAST PUDDING. 

% cup rice cup raisins 

cup pearled barley Cold water 

14 teaspoon salt 

Place rice, barley and salt on to cook in enough cold water to 
keep boiling slowly without burning. When rice and barley grains 
swell and begin to be tender, add raisins and place in double boiler 
to cook for an hour. Serve hot with cream and sugar. This may be 
made night before and warmed for breakfast. Especially fine for 
children. 


COCOA FOR BREAKFAST OR LUNCHEON. 

To make 4 cups of cocoa use the following method: 

Scald 3 1/2 cups of sweet milk in double boiler. Mix 8 teaspoons 
cocoa and 4 tablespoons of sugar together and dissolve in t/o cup 
boiling water. When water and cocoa are evenly mixed, combine 
with the scalded milk and boil for a minute or two, beating the 
mixture with a wire egg beater as it comes to a boil. Serve at once 
if possible. This is for breakfast. For luncheon a spoonful of 
whipped cream may be placed on top of each cup. 

ROLLED OATS. 

2 cups cold water y± teaspoon salt (or more) 

1 cup rolled oats 

Place the water and oats in the upper compartment of a double 
boiler and set it directly over the fire and allow the oats to boil for 
about 5 minutes, stirring almost constantly. Now place the com¬ 
partment in the base kettle of double boiler, with boiling water in 
it, and cook very slowly for 30 minutes to an hour. Cook at night, 
allowing it to stand in double boiler, then warm it for breakfast. 

GRAPE FRUIT. 

Grape fruit may be served in various ways for the breakfast 
luncheon and dinner. It may be served as a relish or a salad. When 
people do not care for it, it is usually because the pectin or fibre 
is taken into the mouth with the fruit meat, thus giving it a bitter 
flavor. Then again, some individuals would not care for it were 
it not for the bitter flavor. If the center sections of the grape fruit 
are cut out, seeds removed and the outer edge left clinging to the 

— 200 — 



EGG, CHEESE, VEGETABLES AND BREAKFAST DISHES 


rind, it is easier to eat the fruit without getting any of the fibre. 
The grape fruit or orange spoon may be forced down between each 
section in such a way that the fruit is removed and fibre divisions 
left in positions. If the juice of one-half orange is squeezed over 
each grape fruit half it makes a more pleasing flavor for some. 
Grape fruit in plain form is better eaten with a slight sprinkling of 
salt instead of sugar. 

CELERY LOAF. 


2 cups rich meat or chicken 
broth 

4 cups diced dry bread 
1 teaspoons salt 


1 cup tender chopped celery 
Dash of cayenne pepper 
Dash of white pepper 
1 well beaten egg 


Place the meat broth and all other ingredients in baking dish 
and stir only enough to have well mixed. If meat broth is rich, 
no butter is necessary, but if not, then 2 tablespoons of butter must 
be added to mixture in melted form. Bake this loaf until set and 
browned over top. Cut in slices and serve while hot. 


STUFFED CELERY. 

Select tender center stalks of celery and place soft tinfoil cheese 
in each stalk, filling the stalk and leveling it down with a knife. 
When all stalks are stuffed, sprinkle paprika very carefully on the 
cheese the full length of stalk. Place the stuffed celery in refrigerator 
and chill before serving. 

BRUSSELS SPROUTS. 

Secure brussels sprouts as fresh as possible. Remove the outer 
leaves and cut off discolored end. Boil in salted water for about 
30 minutes, or until sprouts may be easily pierced with a fork. 
Have a piping hot white sauce in readiness and pour over the sprouts 
in bulk form, or 4 or 5 sprouts may be placed on each individual 
sauce dish and sauce poured over. Sprouts will become tender quicker 
by cooking them with a lid on, but they will be more delicate in 
flavor if cooked in plenty of water, uncovered and then lifted out. 


NEW PEAS AND CARROTS. 


1 cup new peas 

1 cup sliced carrots 

2 cups hot water 

2 tablespoons butter 


1 tablespoon flour 
*4 teaspoon salt 
Pepper to taste 
% cup rich milk 


Place the peas and carrots in saucepan with the hot water, cook 
by slow boiling until tender and water cooked away. Blend the 
butter, flour, salt and pepper and add to the carrots and peas and 
stir. Last add the milk. Allow it to come to a boil after the milk 
is added and the mixture is ready for serving. 

— 201 — 



NINE HUNDRED SUCCESSFUL RECIPES 


NEW PEAS. 


Cook young, tender peas in the pods, placing them on in just 
enough water to keep them boiling until tender. The pods will 
separate from the peas so it is easy to skim them off. Do not drain 
off the liquor in which they are cooked. Flavor and nourishment 
is to be found in this liquor, so add the seasoning desired to this 
and serve. 

CREAMED OYSTER PLANT (OR SALSIFY). 

Select the number of roots necessary for the number to be served. 
Wash and scrape, then boil slowly in unsalted water ’til tender. 
When done remove from hot water, cut into slices and drop into a 
hot white sauce and serve hot. Or the plant may be cooked until 
tender, sliced and placed in baking dish with cracker crumbs, milk, 
butter, salt and pepper. Prepared in this form it is then baked and 
may easily be served for scalloped oysters. 


SUCCOTASH. 


5 cups string beans 
2 cups corn 
4 cups water 

4 tablespoons butter or fryings 


Pepper to taste 
Dash of cayenne pepper 
1 teaspoon sugar 
1 small onion (if desired) 


% tablespoon salt 

String the beans and break in short lengths. If some of the 
beans seem tough, remove the pod, just using the bean. Have 2 cups 
of corn cut from the cob. Place beans, corn, water, butter or fryings, 
salt, pepper, sugar and finely minced onion in kettle and cook by 
simmering process until it is in cooked down, thickened form. Serve 
hot. This amount serves 8 persons. 

Canned string beans and canned corn may be used in place of 
fresh. More seasoning than the above given amount may be used 
if a highly seasoned succotash is desired. 

If succotash is to be made in fireless cooker), use only 1 cup of 
water. Bring to a boil on stove and then place in cooker and cook 
for 2 hours, having one disc heated to the point of burning flour 
instantly when test is made. For richer succotash, add 1 can of 
kidney beans to mixture about 10 minutes before removing from fire. 


LEFTOVER POTATOES WITH EGGS. 


Take leftover mashed potatoes and place them in a buttered 
baking dish, the size of the pan being determined by the amount 
of potatoes to be used. Make nests in the potatoes and break an 
egg in each nest. Bake in a quick oven in covered form. Leftover 
scraps of any kind of meat or ham may be chopped or ground and 
added to the potatoes first. 


— 202 — 



EGG, CHEESE, VEGETABLES AND BREAKFAST DISHES 


POTATO BALLS. 

Take leftover mashed potatoes and form them into little round 
pats in the palm of hand. Place on the pat a spoonful of seasoned 
peas, chopped leftover meat or grated cheese and round it up into 
ball form. Dip the balls into beaten egg, then into finely rolled 
cracker crumbs, back into egg again and then to crumbs the second 
time and they are then ready to drop into a deep fat and fry to 
a golden brown. The two dippings make a thick delicious crust 
on balls and they will hold their shape much better. 

PUFFED POTATOES. 

LEFTOVER DISH. 

3 cups mashed potatoes Pepper to taste 

14 cup sweet milk Leftover cheese, meat or chicken 

2 eggs 

Combine milk and potatoes and beat. To this add the well- 
beaten egg yolks first, then add the stiffly beaten egg whites. Place 
this mixture in well greased baking dish and over the top sprinkle 
grated cheese or finely chopped leftover meat or chicken. Bake in 
hot oven until potatoes are light and well browned on top, usually 
about 25 minutes being required. 

LYONNAISE POTATOES. 

2*4 cups cold boiled diced or 1 onion the size of an egg 

sliced potatoes 5 tablespoons butter 

Place the butter and finely minced onion in an iron skillet and 
stir constantly ’til the onion becomes tender but not brown. Remove 
the onion and set aside on a small hot dish. Heat the fat hot and 
drop the diced potatoes in and brown them all as evenly as possible. 
When browned, then mix the onions with the potatoes and serve piping 
hot, pressed into shape on the dish and garnished with finely minced 
parsley. 


POTATOES O’BRIEN. 

2 cups evenly cut potatoes (in 1 green sweet pepper 

small cubes) 1 slice of onion 

2 pimentos Salt and pepper to taste 

Drop the potatoes in hot fat and evenly brown them, stirring 
constantly. Shred the pimentos, chop the onion and pepper very fine 
and add these to the potatoes, mixing all ingredients well together. 
Set the potatoes back to simmer slowly for a few minutes, pressing 
the mixture all down in skillet firmly and adding the salt and pepper 
to taste. Serve them piping hot, removing the potatoes in sections 
so that they may be molded in shape on the plate and garnished with 
sprigs of parsley. 


— 203 — 



NINE HUNDRED SUCCESSFUL RECIPES 


POTATO ROSETTES. 

2 cups hot riced potatoes 1 well beaten egg 

2 tablespoons butter Dash of white pepper 

14 teaspoon salt 4 tablespoons milk 

Combine these ingredients and beat thoroughly. Place in pastry 
bag with fancy tube end and squeeze out in fancy shapes on buttered 
tin. Place in oven to brown lightly. Serve hot. 

PLAIN BAKED POTATOES. 

Select smooth, uniform sized potatoes and scrub thoroughly with a 
vegetable brush until free from every particle of dirt. Grease the sur¬ 
face of each potato and place in hot oven to bake quickly. When done, 
remove from oven and either break or eut the potato on one side. 
This allows steam to escape so that potato will be mealy. The potato 
peeling is also good to eat and is needed from the standpoint of rough¬ 
ness. 


BAKED POTATO (MOUNTAIN STYLE). 

Select smooth oval shaped potatoes of medium size. Scrub with 
a brush, dry thoroughly and grease all over the surface with drippings 
or butter. Place in hot oven and bake quickly. Remove from oven 
and cut each potato in half, lengthwise. Remove the inside of thb 
potatoes to a hot bowl and season with salt, pepper, butter and cream! 
Mash and beat ’til light and replace this mixture in potato shells, 
heaping it up in mountain style. Paprika and grated cheese may be 
sprinkled over sparingly, then return potato to oven to brown lightly. 
Serve straight from oven to plate. 

FRENCH FRIED POTATOES. 

Select oval shaped potatoes. Peel and cut lengthwise in uniform 
narrow strips and place in ice cold water for about 3 hours if possible. 
Remove from water and dry with a cloth. Have fat heated to very 
hot stage and drop a few potatoes in at a time and let them cook 1 
until browned lightly, then take out and drain. When all potatoes 
are cooked to this half tender stage and taken from fat and drained, 
then begin to return the potatoes to the hot fat to finish cooking and 
brown to the desired color. When brown and well cooked, dip out 
and drain again. > At this time they are ready for serving in piping 
hot stage. Salt potatoes before serving or allow individuals to do so. 
By dipping potatoes out at the half-cooked stage and returning again 
to fat, prevents potato from becoming soft or limber and insures a 
crisp condition. 


BAKED ONE-MEAL POTATO. 

. Select large, oval shaped, smooth potatoes and scrub with a brush 
until clean, then dry thoroughly. Grease the potatoes all over with 

— 204 — 



EGG, CHEESE, VEGETABLES AND BREAKFAST DISHES 


drippings or butter and place in oven to bake quickly. When done, 
remove from oven and cut each potato in half, lengthwise. Remove 
the insides of potatoes to a hot bowl and season with salt, pepper, 
butter and cream. Mash and beat ’til light. Separate the potato 
mixture into two parts. To one part add finely minced chicken, veal, 
lamb or cold pork. Place this mixture in the shells first and on top 
of this place a layer of fresh cooked or canned peas. Over this place 
the remaining plain mashed potatoes and build it up in a heap on each 
potato half. With back of spoon bowl, make a deep impression in 
the top and into this place riced eggs. Sprinkle paprika sparingly 
over all and return to oven to brown lightly. Place each potato half 
on plate surrounded by 4 tender shoots of celery with 4 stuffed olives 
at each crossing. 


SHOESTRING POTATOES. 

Use same recipe as for ‘‘French Fried Potatoes,” only cut the 
potatoes in very narrow strips and allow less time for cooking. 

SARATOGA CHIPS. 

Pare even sized potatoes and slice in slices as near like paper 
as possible. Let them stand in cold water for about 4 hours, changing 
the water once or twice. When ready for frying dry potatoes on 
cloth and drop a few in at a time in hot fat, it being almost necessary 
to use a frying basket. Fry to a light or golden brown. The same 
method may be used as in the frying of French fried potatoes. Allow 
the potatoes to remain in the hot fat long enough to brown very 
lightly, then remove from fat and return again for further browning. 
This method is not so necessary for Saratoga as for French frys. 
Salt the chips after they are drained and cooled. 

POTATOES AU GRATIN NO. 1. 

3*4 cups cold boiled diced po- White pepper to taste 

tatoes 1 cup sweet milk 

3 tablespoons butter Yz cup grated cheese 

1 Y% tablespoons flour 2 tablespoons bread or cracker 

1 teaspoon salt crumbs 

Boil potatoes in salted water with jackets on, being careful not 
to allow them to get too tender. Cool, peel and dice. Place them in 
a baking dish or casserole and over same pour a white sauce made 
as follows: 

Place 3 tablespoons of butter in saucepan and melt, to which 
add flour, salt and pepper. Stir to smooth consistency, then add 
milk and cook ’til it thickens. When this has been poured over 
potatoes in baking dish, mix the cheese and crumbs together and 
sprinkle over top. Place in oven and bake until mixture is done 
through and well browned on top. Bake the potatoes uncovered if 
a brown top is wanted. 


— 205 — 



NINE HUNDRED SUCCESSFUL RECIPES 


POTATOES AU GRATIN NO. 2. 

2 tablespoons butter White pepper to taste 

1 % tablespoons flour 1 cup sweet milk 

1 teaspoon salt 

Place the butter in a saucepan to melt and when melted add the 
flour, salt and pepper. Stir to a smooth paste but do not brown. 
When smooth, add the milk and cook until it thickens. Then set 
aside and prepare the potatoes in the following manner : 

3J4 cups peeled and diced po- *4 cup grated cheese 

tatoes 2 tablespoons fine bread or 

3 tablespoons butter cracker crumbs 

Wash and dyain potatoes and drop them into a skillet where 
the butter has been melted to hot stage. Stir the potatoes until evenly- 
browned and yet half tender. When this is done, place in a casserole 
or baking dish and mix with them the prepared white sauce. Over 
all the mixture sprinkle the cheese and crumbs. Bake about 30 or 40 
minutes in quick oven, covered or uncovered. The butter in skillet 
after browning potatoes is to be placed in with mixture to bake. 

SWEET POTATOES (SOUTHERN STYLE). 

7 medium sized sweet potatoes 2 tablespoons butter 

5 tablespoons brown sugar teaspoon salt 

Wash and pare the sweet potatoes and cut in halves, lengthwise. 
Place the butter and sugar in iron skillet and allow it to boil, then 
place the potatoes in the skillet. Pour enough boiling water over to 
cover and allow them to cook slowly until tender and almost dried out. 
Serve hot, using all the syrup in the skillet. 

CANDIED SWEET POTATOES. 

8 medium sized sweet potatoes teaspoon salt 

2^4 cups brown sugar % cup water 

4 tablespoons butter 

Have the potatoes boiled with the jackets on and cook until 
half tender. Remove from water, peel and cut in halves lengthwise. 
Place the sugar, butter, salt and water in an iron skillet and boil 
for 2 or 3 minutes, then lay the potatoes evenly in the skillet and 
continue to cook. During the cooking period dip the syrup up over 
the potatoes frequently and turn the potatoes also. When syrup 
thickens set skillet aside until serving time. Place the potatoes on 
plates or a dish and place syrup on each potato. 

BAKED TOMATOES. 

Select tomatoes of uniform size and of two-thirds ripe variety. 
With a sharp knife cut the center heart out, leaving space for a 

— 206 — 



EGG, CHEESE, VEGETABLES AND BREAKFAST DISHES 


teaspoonful of butter to be placed in cavity of each. Place the 
tomatoes, with butter in center, in a well greased baking dish just 
large enough to hold the number of tomatoes prepared. Over all 
sprinkle salt, pepper and a small amount of flour. Bake in quick 
oven, uncovered. If baked in covered form the tomatoes will not 
retain their shape so well. Either serve as taken from oven or serve 
with tomato and cheese sauce. A clove may be placed in each tomato 
or garlic or onion may be used to season. 

FRIED TOMATOES. 

Select medium sized half ripe tomatoes and slice about one-half 
inch thick. Roll or dip slices in flour and fry in butter. Salt and 
pepper to taste during the frying. Turn with pancake turner or 
spatula so that each slice may be browned and yet retain its shape. 
Tomatoes hold their shape better if they are not peeled. A dainty 
way to serve fried tomatoes is to have in readiness very thin round 
slices of buttered toast, placing a tomato slice on each. 

STEAMED CABBAGE IN WHITE SAUCE. 

Cut a solid head of cabbage in eighths and steam in steamer 
until it can be easily pierced with toothpick, usually requiring about 
35 minutes. When tender, remove from steamer to hot vegetable 
dish and pour over it a hot white sauce made from either recipe as 
given in this book. Serve hot. 

FRIED CABBAGE. 

Chop cabbage medium fine and place in skillet with enough 
boiling water to cover the cabbage. Cover tightly and allow this to 
simmer until water is nearly dried out, then add a generous amount 
of butter or fryings; salt and pepper to taste and continue to cook 
by frying process until tender. A few drops of tabasco sauce or a 
dash of cayenne pepper should be added also. Serve hot. A small 
amount of vinegar or lemon juice may be added for sour cabbage. 

BOILED BEETS. 

If beets are wilted and need reviving, allow them to remain 
in cold water for an hour. Cut tops off to within 2 inches of the 
beet. If cut down too close the beet will bleed and lose color and 
flavor in cooking. When thoroughly washed, set them to cook in 
plenty of boiling water. Cook ’til tender, using a toothpick to test 
the beet’s tender condition. When tender, remove from fire and 
lift beets out into a pan of cold water and cool quickly or cool by 
natural process of standing. When cool, peel, slice and place in plain 
or spiced vinegar, or place slices in casserole or baking dish; sermon 
with butter, salt and pepper and bake in oven a few minutes. This 
last named process gives you the buttered beets so much desired 
by many. 


— 207 — 



NINE HUNDRED SUCCESSFUL RECIPES 


TURNIPS. 

Peel turnips and cut crosswise of the grain in slices to suit. Put 
turnips on to cook in unsalted boiling water and cook ’til tender,, 
if possible allowing the water to cook out. Season with salt, pepper 
and a small amount of sugar, then mash like potatoes and serve hot. 

Or turnips may be allowed to remain in slices and combined with 
a rich white sauce, or creamed by adding milk, butter and flour. 

FRIED EGG PLANT. 

Peel egg plant and slice in one-half inch slices. It may be 
allowed to stand in salted water for a few minutes. Drain and dip 
each slice in beaten egg then flour, back to egg again and' then to 
flour. Have fat heated piping hot and drop the slices in and watch 
closely. Brown well on both sides and see that it is cooked tender. 
Avoid any extra turnings. One time over is usually sufficient. 

CREAMED EGG PLANT. 

Peel egg plant and cut in even shaped squares as nearly as 
possible. Set the egg plant to cook in boiling water and cook ’til 
tender and water almost dried out. When done, drain off any addi¬ 
tional water and have ready a hot white sauce made by either recipe 
in this book. Combine the two and serve hot. 

PARSNIPS. 

Peel or scrape firm parsnips and set them to cook in unsalted 
boiling water. When tender, remove from boiling water and cut in 
halves lengthwise. The parsnips now may be placed in hot butter 
and fried brown, or they may be dipped into an egg and flour batter 
and fried in deep fat, or they may be combined with a rich white 
sauce and served. Salt the parsnips after they are taken from water 
and added to white sauce or fried. 

STUFFED BAKED ONIONS. 

6 large yellow or white onions 14 cup toasted bread crumbs 

1 cup ground cold meat % teaspoon white pepper 

1 teaspoon salt 1 large egg beaten light 

2 tablespoons butter Paprika 

Cook the onions in water with a small amount of salt. When 
tender enough to be pierced through with a fork, remove from fire 
and slice off a thin slice from the top end and scoop out the center. 
Mix the scooped portion with the cold meat, salt, butter, crumbs, 
pepper and well beaten egg. Stuff each center with the mixture and 
place in casserole or baking dish. Sprinkle paprika over the top of 
all and also place a small amount of water in pan. Bake in hot oven 
for about 15 minutes. The top end means where the onion top once 
was. Don’t cut off root end. 

— 208 — 



EGG, CHEESE, VEGETABLES AND BREAKFAST DISHES 


BAKED SQUASH IN THE SHELL. 

Select a well matured hubbard squash, wash thoroughly and dry. 
In order to get the squash divided in even sized pieces it may be 
necessary to use a saw to accomplish this. Saw in generous sized 
pieces and place in oven on rack and bake till tender. When tender, 
remove from oven and dig out all yellow meat and put into a hot 
dish. Mash thoroughly and season with a generous amount of butter, 
salt and some pepper. Beat to a smooth consistency and spread back 
on shells and return to oven to become heated and browned over. 
Serve hot. 


SPINACH. 


Get spinach as fresh from the ground as possible. If wilted, 
revive by allowing same to stand in cold water for an hour. Discard 
all undesirable leaves and cut root end off into leaf far enough to 
free each leaf from the root. By this method no sand is left imbedded 
where leaves are joined. Wash by lifting spinach from one pan of 
water to another. By repeating this process several times all sand 
is removed. Put spinach on to cook in a small amount of salted 
boiling water and cook uncovered if deep green color is to be retained. 
Lift and turn spinach during cooking period and when the leaves 
are easily pierced and tender, drain in a colander over the kettle. 
Remove from colander to vegetable dish and season with hot melted 
butter to taste. Hard cooked eggs and lemon juice or vinegar may 
be added. 


WELSH RAREBIT. 


1 tablespoon butter 
% cup grated cheese 
M cup cream 
% teaspoon dry mustard 
% teaspoon celery salt 


Dash of cayenne pepper 
1 egg beaten with 1 tablespoon 
water 

1 teaspoon lemon juice 


Melt butter in double boiler, to which add cheese and cream. 
Mix mustard, celery salt and cayenne pepper together and add. 
When the cheese mixture begins to thicken stir in the beaten egg 
and lemon juice. Serve hot on buttered toast. 


209 



CHAPTER XIX 


Savory Sauces 


DRAWN BUTTER. 

H cup butter Dash of white pepper 

3 tablespoons flour Dash of cayenne pepper 

J4 teaspoon salt 1}4 cups hot water 

Place 3 tablespoonfuls of the butter in saucepan. When melted 
add the flour, salt and pepper. Mix to smooth paste, then gradu¬ 
ally add the hot water, stirring while it boils and thickens, then 
add remaining butter. Cayenne pepper may be omitted. 

TOMATO SAUCE. 

1 pint can tomatoes Dash of soda 

J4 teaspoon salt 1 tablespoon flour 

Dash of cayenne pepper 2 tablespoons butter 

Run tomatoes through sieve. Add salt, cayenne and soda. Place 
in saucepan on fire. When boiling add the flour and butter after 
the two have been well creamed together. Serve hot. If seasoned 
sauce is desired, add 1 onion and 1 green pepper, chopping and boiling 
them with the tomatoes. 

MINT SAUCE. 

% cup finely chopped mint 14 cup vinegar 

leaves 2 tablespoons sugar 

Wash and dry mint leaves, removing stems, then chop as fine 
as possible. Dissolve sugar in vinegar and pour on mint, allowing 
mixture to stand 10 minutes. This may be allowed to stand on 
stove, a little below simmering point, for 25 minutes. More water 
may be added to the heated sauce, giving it a little different flavor. 

BROWN SAUCE. 

4 tablespoons butter % teaspoon pepper 

14 medium sized onion 2 cups broth or milk 

3 tablespoons flour 1 hard cooked egg 

1 teaspoon salt 

Place butter and oninon in skillet to simmer and brown, having 
onion minced very fine. When onion is tender add flour and stir 

— 210 — 






SAVORY SAUCES 


until mixture is golden brown. Add the pepper!, salt and broth or 
milk. Have egg run through a ricer or a sieve and add last. Serve 
hot. Brown sauce takes the place of gravy where a meal is served 
without meat. 

TARTAR SAUCE NO. 1. 


1 cup mayonaise dressing 

2 tablespoons capers 

2 tablespoons ripe or green 
olives 

2 tablespoons sweet pickles 


2 tablespoons onions 
1 tablespoon minced parsley 
Few drops of pepper sauce or a 
dash of cayenne pepper 


Use either olive oil mayonnaise dressing or any cooked salad 
dressing, but an olive oil dressing is preferable. Chop capers, olives, 
pickles, onions and parsley just as fine as it is possible to chop them 
and mix with the dressing. Last add the pepper sauee or dash of 
cayenne. This may be served with fish or any kind of meat. 


TARTAR SAUCE NO. 2. 


1 cup mayonnaise dressing 
1 teaspoon prepared mustard 
1 teaspoon finely chopped 
parsley 

1 tablespoon finely chopped 
pickle 


1 teaspoon finely chopped 
chives or onion 
1 teaspoon finely chopped 
capers 


Add all ingredients to mayonnaise dressing and mix well. Chill 
before serving. An uncooked oil mayonnaise dressing is better for 
this sauce. 


WHITE SAUCE NO. 1. 

2 tablespoons butter % teaspoon pepper 

2 tablespoons flour 2 cups sweet milk 

1 teaspoon salt 


Place butter in saucepan, melt and add flour, salt and pepper. 
When the mixture is evenly mixed, but not brown, gradually add 
the milk, being careful to keep mixture smooth. When cooking in 
saucepan directly over the fire, cook 3 or 4 minutes, stirring con¬ 
stantly. If cooked in double boiler, cook about 12 minutes. 


WHITE SAUCE NO. 2. 

2 tablespoons butter Dash of white pepper 

1% tablespoons flour 1 cup sweet milk 

teaspoon salt 

Place butter in saucepan and melt. When melted add flour 
gradually, stirring into a smooth paste. Do not brown. Add salt, 
pepper and milk. Continue to stir and cook for 3 minutes if kept 
directly over the fire. If cooked in double boiler, cook 12 minutes. 

— 211 — 



NINE HUNDRED SUCCESSFUL RECIPES 


MUSHROOM SAUCE. 

14 lb. fresh mushrooms 3 tablespoons flour 

1 medium sized green pepper 1 teaspoon salt 

4 tablespoons butter % teaspoon white pepper 

2 cups sweet milk 

Dash mushrooms in boiling water for 2 minutes. Take from 
boiling water and blanch in cold water; removing outer skin. Cut 
mushrooms and green pepper in shreds and place both in skillet with 
2 tablespoons of butter and simmer slowly until tender, keeping skillet 
covered during this process. Add a little milk at a time to the 3 
tablespoonfuls of flour until a smooth batter is made, then add all 
the milk. Place this on in double boiler and cook 12 minutes. When 
done add the simmered mixture to the white sauce together with the 
salt, pepper and remaining butter. Serve hot. Canned mushrooms 
may be used in same way in place of fresh mushrooms. 

HOLLANDAISE SAUCE. 

2 egg yolks 16 teaspoon salt 

14 cup butter 16 teaspoon pepper 

Juice from % large lemon 14 cup boiling water (or more) 

Beat egg yolks light, to which add melted butter. Place egg 
and butter in double boiler and add to it the lemon juice, salt, pepper 
and water. Stir constantly while cooking. Serve with meat, vege¬ 
tables or fish. 


VINAIGRETTE SAUCE. 


14 cup vinegar 
1 teaspoon salt 
14 teaspoon paprika 
1 tablespoon finely chopped 
pickle 

1 tablespoon finely chopped 
green pepper 

Combine all ingredients. Serve 


1 tablespoon finely chopped 
onion 

Few drops of Tabasco sauce 
1 teaspoon sugar 
14 teaspoon ground mustard 


on cabbage or cold meats'. 


CREOLE SAUCE. 


3 tablespoons butter 
1 onion size of walnut 
14 teaspoon salt 
White pepper to taste 
Dash of cayenne pepper 


2 tablespoons flour 
2 cups sieved tomatoes 
1 green sweet pepper 
1 small sweet pickle 


Place butter and finely minced onion in skillet to simmer slowly. 
When tender add the pepper and flour, stirring ’til smooth, but not 
brown. Next add tomatoes and allow it to boil 1 minute. Remove 
from fire, chill, then add the finely chopped pepper and pickle. This 
is particularly good served with fish. 

— 212 — 



SAVORY SAUCES 


CHEESE AND TOMATO SAUCE. 

2 tablespoons butter 34 cup grated tasty cheese 

1 34 tablespoons flour Dash of cayenne pepper 

1 34 cups strained tomatoes 1 tablespoon minced green 

34 teaspoon salt pepper 

34 teaspoon white pepper 

Place creamed butter and flour in bowl, to which add the 
tomatoes. Allow this mixture to boil 2 minutes. Remove from fire 
and add salt, pepper, grated or riced cheese, cayenne and finely 
chopped green pepper. Serve hot with fish. 


HORSERADISH CREAM SAUCE. 


2 tablespoons butter 
134 tablespoons flour 
34 teaspoon salt 
34 teaspoon white pepper 


1 cup sweet milk 
34 cup fresh grated horse¬ 
radish 

1 well beaten egg 


Place the butter in a saucepan and when melted, but not hot, 
add the flour. Stir until well mixed, then add salt and pepper and 
gradually add the milk. Stir and cook until it thickens. When 
thick add the horseradish and egg. Only let it heat through after 
horseradish and egg are added. Serve hot or cold on various kinds 
of meat. 


MOCK HORSERADISH. 

Grate firm sweet turnips, add white vinegar, white pepper, salt 
and a dash of cayenne pepper. If turnips are good and not pithy, 
this makes a mild substitute for horseradish. 


HORSERADISH DRESSING. 

4 tablespoons freshly grated 34 teaspoon dry mustard 

horseradish 34 teaspoon salt 

2 teaspoons vinegar 4 tablespoons thick cream 

34 tablespoon sugar 

Mix horseradish and vinegar. Let stand for 15 minutes. Mix 
sugar, mustard and salt together and add to horseradish and vinegar. 
Last add the cream. Serve very cold. 

ROQUEFORT CHEESE AND HORSERADISH DRESSING. 

2 tablespoons cheese 2 tablespoons fresh grated horseradish 

| 1 cup salad dressing 

Make a salad dressing from the “ 3-Egg Yolk Salad Dressing ” 
recipe and allow it to chill. Mix the cheese and horseradish together 
and add. Additional vinegar or lemon juice may be added. Nippy or 
tasty cheese may be substituted for Roquefort cheese. 

— 213 — 



NINE HUNDRED SUCCESSFUL RECIPES 


MUSTARD DRESSING. 


3 tablespoons dry mustard 1 cup vinegar 

1 tablespoon sugar 1 egg 

% teaspoon salt 2 tablespoons butter or olive oil 


Mix mustard, sugar and salt together. Gradually add the vinegar 
and keep mixture from lumping. Last add the well-beaten egg 
Cook in double boiler, stirring till it thickens. Remove from stove, 
add butter and set away to cool. This dressing should stand a day 
before using. 

CUCUMBER DRESSING. 

2 large cucumbers 34 teaspoon white pepper 

1 medium white onion 34 teaspoon paprika 

2 tablespoons olive oil 34 cup white vinegar 

1 teaspoon salt 


Peel cucumbers and split lengthwise. Remove all seeds. Place 
cucumbers and onion in food chopper and grind them as coarse as 
possible. Add olive oil, salt, pepper, paprika and vinegar, chill 
before serving. 

CHEESE SAUCE FOR FISH. 


1 cup hot water 

134 tablespoons flour 

2 tablespoons butter 
34 teaspoon salt 

34 teaspoon white pepper 


1 tablespoon lemon juice 

2 tablespoons grated tasty 
cheese 

(Mild cheese does not give 
flavor) 


Place hot water in saucepan. Blend flour, butter, salt and 
pepper and add to water and boil 2 minutes. Remove from fire, 
cool and add lemon juice and grated cheese. 


LEMON SAUCE FOR FISH. 

Juice of 1 large lemon 34 teaspoon white pepper 

34 cup butter Yolks of 2 eggs 

34 teaspoon salt 

Place lemon juice and butter in saucepan and heat, stirring 
constantly. Remove from fire and add slowly the well-beaten egg 
yolks, salt and pepper. Beat until mixture stiffens, then serve on fish. 


— 214 — 



CHAPTER XX 


Salads 


SUGGESTIONS ON SALAD MAKING. 

Salads are sometimes considered a luxury, or as an unneces¬ 
sary addition to the dinner or luncheon, and by many persons 
looked upon as an indigestible mixture. Salads, properly prepared 
and ingredients carefully selected and combined, form an important 
course at all well appointed dinners. Salads served with a dinner, 
however, should be simple and light, the principal ingredients being 
vegetables, fruit and French dressing. Where a salad is to be the 
main part of a luncheon, the heavier foods, such as meat, fish and 
vegetables, combined with mayonnaise or salad dressings in cooked 
form should be served. 

Much care should be given the preparation of good salads. Green 
vegetables should be fresh and crisp. Lettuce, endive, watercress 
and all vegetables, of green or crisp nature, should be thoroughly 
washed and clean. Allowing vegetables to remain in cold water for 
a short time improves them, but vegetables must be wiped dry before 
using. Do not at any time allow lettuce, celery or any green vege¬ 
table to remain a length of time in water to cause it to become water 
soaked. About 30 to 45 minutes is long enough where the water 
is cold. After vegetables are dried, if they are not to be used 
immediately, lay them in dry cloth on ice, or place them in paper 
sack and lay on ice. Vegetables may be prepared some time in 
advance if taken care of in this manner. 

The ingredients composing salads should not be combined until 
just before serving, unless it is salad in molded form. All dishes in 
which salad is to be placed should be thoroughly chilled. 

Care should be taken in the mixing of salads that the mixture 
does not become mashed. Meat for salads should be diced and cut 
crosswise of the grain. Fish should be separated with a fork but 
not shredded or mashed. Vegetables should be cut in even sized 
pieces. Hard cooked eggs should be sliced very carefully to prevent 
crumbling, especially the yolks. Marinating ingredients gives a better 
flavor, especially to vegetables. To marinate, pour French dressing 
over the ingredients chosen and allow them to stand in a cold place 

— 215 — 






SALADS 


until well seasoned by soaking. If a mayonnaise dressing is then 
to be used, pour off the French dressing. 

There are many kinds of salad dressings commonly called 
mayonnaise. The mayonnaise dressing is a combination of olive oil, 
vinegar, paprika, salt and egg mixed in uncooked form, but the 
principal part of a mayonnaise is the olive oil. 

There are many who do not care for the olive oil flavor and as 
the result many delicious dressings with olive oil as the foundation 
are not served. We now find various high grade salad oils on the 
market and there is no reason for the olive oil to be used only where 
there is a decided liking for it. In all mayonnaise or cooked dressings, 
where olive oil is mentioned, these salad oils may be used as a 
substitute with perfect success. All oils are valuable food and should 
be an important part of our regular diet. 

The cottonseed oil has little flavor and some known brands 
are exceptionally clear and very desirable for salad mixtures and 
dressings. 

Corn oil is a high grade product and contains much food value, 
as well as furnishing heat and energy to the body, if consumed 
regularly. 

Peanut oils are not to be forgotten, and when such oil is of highly 
refined quality is a most valuable substitute for olive -oil. None of 
these oils, however, give the flavor that is obtained through the use 
of the oil from the olives, so if that rich flavor is desired, the higher 
price is to be paid and this product used. 

To those who abstain from the use of oil dressings, on account 
of flesh building properties, we would recommend the use of a high 
grade mineral oil. While the mineral oils are sold through the drug 
stores and act as a lubricant, yet they make a most excellent foun¬ 
dation for French dressings and various other oil dressings, and to 
the person who keeps close watch on the number of calories consumed 
daily this might prove to be a valuable suggestion. 

Usually where a mayonnaise dressing can be used, a cooked 
salad dressing may be substituted, especially where olive oil is not 
liked. When making cooked salad dressings, especially, where a 
number of whole eggs or egg yolks are to be used, much attention 
should be given the bowl in which the mixture is to be cooked. Select 
a granite or porcelain bowl rounded at the bottom, so that in the 
brisk whipping , of the mixture, during the cooking period, all the 
liquid may be kept in motion. Always set the bowl in a larger pan 
with enough water in the larger pan to keep the mixture from coming 
in direct contact with heat and scorching. A wire egg beater with 
wire coil around the edge of paddle is best for the making of salad 
dressings. The faster the mixture is whipped during cooking period 
the lighter the dressing will be. This is true only where eggs are 
used. Keep all salad dressings as cold as possible until served. In 
most dressings where recipe calls for vinegar the lemon juice may 
be substituted. 


— 216 — 



SALADS 


CUCUMBER SALAD. 

Cucumbers Cream cheese 

Pimentos Melted butter 

Select even sized cucumbers. Peel and cut in halves, length¬ 
wise. Cream pimentos, cheese and melted butter into a paste and 
build up on half of cucumber to rounded shape, having cucumber 
nearly round when done. See that the paste is well fitted to cucumber. 
Place cucumber on ice to chill. Before serving take sharp knife and 
split each half lengthwise, making quarters. Lay quarters on lettuce 
leaves and pour highly seasoned French dressing over quarters. Slice 
stuffed olives very thin and lay along the side of cucumber quarters. 

GRAPEFRUIT, CUCUMBER AND CHEESE SALAD. 

Grapefruit French dressing or spiced 

Small cucumbers vinegar 

Tasty soft cheese 

Peel grapefruit and separate parts, removing all fiber, seeds and 
cords. Cut grapefruit then in small pieces and place in bowl. Peel 
small sized cucumbers. Slice thin. Take the soft cheese and spread 
between two slices of cucumber until you have prepared as many 
as needed to serve. Heap the prepared grapefruit in a little pile on a 
crisp lettuce leaf and place these tiny cucumber sandwiches in a circle 
around the grapefruit. Now pour a generous amount of spiced 
vinegar or French dressing over all the mixture. Chill and serve. 

GRAPE FRUIT SALAD. 

Place grape fruit in diced pieces on tender lettuce leaves and 
serve cold with French dressing. Be sure and remove all tough skins, 
seeds and strings from the fruit. 

ORANGE SALAD. 

Make the same as “Grape Fruit Salad,” only use oranges. 


POTATO SALAD NO. 1. 


4 cups cold diced potatoes 
1 onion 

6 red radishes, unpeeled 
1 green sweet pepper 
1 cucumber 
1 teaspoon salt 


1 cup mayonnaise or cooked 
salad dressing 
*4 cup thick sweet or sour 
cream 

Dash of white pepper 
Dash of cayenne pepper 


Boil potatoes in salted water until tender, then cool and dice. 
Potatoes should not be boiled until they crumble. Chop onion and 
green pepper; slice radish and cucumber thin. Mix all together with 
the mayonnaise, sweet or sour cream, salt and pepper. If all mayon 

— 217 — 



NINE HUNDRED SUCCESSFUL RECIPES 


liaise is used and no cream, use about 1 2/3 cups of mayonnaise. Place 
salad in dish and chill. A few sprinkles of paprika or finely minced 
parsley on top adds in looks. Celery may be substituted for cucumber 
in winter months. 

POTATO SALAD NO. 2. 


4 cups diced cold boiled po¬ 
tatoes 

1 onion 

2 pimentoes (canned) 

1 celery heart 


1% cups cooked salad dressing 
Dash of white pepper 
Dash of cayenne pepper 
3 hard cooked eggs 


Boil potatoes in salted water until tender, then cool and dice. 
Chop onion fine and add to potatoes. With sharp knife cut pimentos 
in small pieces. Take only tender stalks of celery and cut with knife. 
Combine the salad dressing and vegetables, together with the two 
kinds of pepper. Separate the yolks from whites of hard cooked eggs. 
Dice the egg whites and add to potato mixture. Line a salad bowl 
with tender lettuce leaves, place salad in heap on lettuce leaves and 
over the top rice the egg yolks. If salad is to be served on individual 
plates, prepare each dish in same manner. Finely minced parsley 
may be sprinkled sparingly over top of riced egg. 


RELISH OR SALAD. 

12 small beets or 6 large ones 3 onions size of walnuts 

1 medium sized cucumber 

Cook the beets until tender. Dice beets, cucumber and onions 
and allow them to soak in cold spiced vinegar before serving. 

PEPPER AND ONION SALAD. 


6 green sweet peppers 
1 small red pepper 


1 medium sized Bermuda 
onion 

French dressing 


Allow peppers to stand in ice water after the.stems and seeds 
are removed. Place chilled peppers, red pepper and bermuda onion 
in bowl and chop fine. Mix with dressing and place on lettuce leaf. 
Serve very cold. 

MEXICAN SALAD. 


4 large green peppers 

1 red pepper 

2 large tomatoes 

1 medium sized white onion 


1 cup finely chopped cabbage 
Watercress 

% cup mayonnaise dressing 
Stuffed olives 


Cut green peppers in half, lengthwise, then remove seeds and 
place in cold water. Take one small red pepper and chop very fine. 
Dice the tomato. Have cabbage chopped. Combine red pepper, 

— 218 — 



SALADS 


tomato and cabbage and mix with 5 tablespoonfuls of the mayonnaise 
dressing. Remove peppers from the cold water, wipe dry and place 
on salad plates. Fill the peppers with this mixture, heaping it up. 
Lay watercress all around on salad plate with the stuffed olives cut 
in halves. Pour remaining mayonnaise dressing over top of each filled 
half pepper. If more vinegar is wanted, 1 teaspoonful of white 
vinegar may be poured over the pepper before remaining mayonnaise 
dressing is added. 

BUFFET SALAD. 

12 firm slices of peeled to- *4 cup finely chopped celery 

matoes hearts 


% cup grated cream cheese t4 cup French peas 

1 cup finely chopped white Salad dressing 

cabbage 

Chill firm tomatoes before peeling. After peeling, slice thick 
enough for slice to hold its shape. Place grated cheese between two 
slices of tomato and lay on salad plate. Have cabbage and celery 
chopped fine, chilled and mixed together. Place a circle of the 
chopped cabbage and celery all around the slices of tomato. Lay 
peas in a circle around on top of cabbage and celery. Have in 
readiness dressing in stiff form and heap a generous spoonful on top 
of tomato. The success of the salad is in having all the ingredients 
cold and the dressing stiff. 


COMBINATION SALAD. 

cup celery }4 cup radishes 

% cup cucumber M cup small green onions 

*4 cup tomato (not too ripe) M cup pecan halves 

% cup green pepper 1 teaspoon salt 

Have all these vegetables chopped and measured, being careful 
not to have them cut in too small pieces. If possible, keep pieces about 
the size of a dime. Mix all together with salt in a bowl. Line salad 
dishes with tender lettuce leaves, place mixture on lettuce leaves, with 
a few nut meats on top. Serve with French or mayonnaise dressing, 
French being the better. 

SPINACH AND EGG SALAD. 

Cooked spinach French dressing 

Hard cooked eggs 

Chop spinach and place on salad plate in following manner: 
Place one spoonful in center of plate, keeping spinach in round shape. 
Leave one-half inch bare circle around this and place another circle 
of spinach. Have hard cooked eggs riced and placed in this bare 
circle. In the center of the spoonful of spinach place one-half of a 
highly seasoned deviled egg. Set this on ice until time for serving, 
then pour French dressing over all. 

— 219 — 




NINE HUNDRED SUCCESSFUL RECIPES 


CELERY AND TOMATO SALAD. 

6 tomatoes French dressing 

1 cup celery % teaspoon salt 

Peel tomatoes, cutting a slice from stem end. Dig out center and 
mix with the cup of finely chopped celery and salt and refill tomatoes. 
Place tender white celery leaves on plate with tomato in center. Place 
on ice to chill. Before serving pour French dressing on each tomato. 

QUICK SALAD. 

1 can kidney beans 2 hard cooked eggs 

2 sour pickles 1 large sized boiled potato 

1 celery heart 1 pimento 

1 onion 1 % teaspoons salt 

Drain liquor from kidney beans and place beans in bowl. Chop 
pickles, celery and onion together and add to beans. Cut eggs, pota¬ 
toes and pimento in small sized pieces and add to mixture. Mix all 
together with salt, mayonnaise or cooked salad dressing and serve on 
lettuce leaf. 

ASPARAGUS SALAD. 

Take three tender asparagus shoots and lay on salad plate. Lay 2 
narrow bands of pimento across asparagus in center. Pour a small 
amount of dressing over each serving. 

DRESSING. 

Mix 3 tablespoonfuls of olive oil with 1 tablespoonful of vinegar. 
To this add ^ tablespoonful lemon juice, ^2 teaspoonful salt, 1/6 
teaspoonful white pepper, 1 teaspoon grated onion, and 1 teaspoonful 
grated horseradish. Let this mixture stand one hour, then strain 
through sieve and serve on salad. 

LETTUCE SALAD. 

Lettuce heads Thousand and One Island Dress¬ 

ing 

Place chilled half lettuce heads on plates and serve with Russian, 
Ideal, Thousand Island, Mexican or Thousand and One Island Dress¬ 
ing. 

LETTUCE AND ONION SALAD. 

1 head of lettuce 1 Bermuda or Spanish onion 

Select a small solid head of lettuce and remove enough leaves to 
use on salad plates. Use an onion the size of a teacup and place re 
maining lettuce and onion in chopping bowl and chop as fine as for 
slaw. Place a generous spoonful of the chopped mixture on lettuce 

— 220 — 




SALADS 


leaf and over each ponr a generous amount of roquefort cheese dress¬ 
ing, as made from “Roquefort Cheese Dressing No. 2.” French dress¬ 
ing may be used instead. A stuffed olive may be placed in the center 
of mixture if desired. Also a sprinkle of paprika over each. 


ONE MEAL SALAD. 


1 can kidney beans, drained 
1 onion 

1 green pepper 
6 round red radishes 


1 cup cabbage 
1 cucumber 
3 hard cooked eggs 


Place pepper, cabbage and onion in bowl and chop fine. Dice the 
cucumber, radishes and egg and mix with the beans. Mix with the 
following dressing after it is cooked and cooled: 


1 egg 

% cup vinegar 

2 tablespoons water 
4 tablespoons sugar 
2 tablespoons flour 

% teaspoon dry mustard 


Dash of cayenne pepper 
Black pepper to taste 
teaspoon paprika 

1 teaspoon salt 

2 tablespoons olive oil or 3 
tablespoons butter 


Beat the egg very light, to which add the vinegar and water. 
Mix the sugar, flour, mustard, pepper, paprika and salt together and 
add. Place in double boiler and cook till thick. When thick, remove 
from fire and add the olive oil or butter. When radishes are not in 
season, celery may be substituted. 


CHEESE AND TOMATO SANDWICH SALAD. 

Slices of tomatoes Olives 

Neufchatel cheese 

Select firm tomatoes, chill, peel and slice inch thick, using slices 
that will fit together. Place tender lettuce leaves on salad plates. 
Place a slice of tomato on lettuce leaf, then a thin layer of Neufchatel 
cheese. On top of this place another slice of tomato. Make a small 
mold of cheese for each top and in center of this mold place a stuffed 
olive. Chill, and pour French dressing over all before serving. 

t 

CANOE SALAD. 

Select medium, even-sized, straight cucumbers. Wash and polish 
thoroughly. Cut a slice from the cucumber lengthwise to within an 
inch of the stem end. Dig out inside of cucumber with a spoon. Mix 
the cucumber that you have removed from the inside with finely 
chopped celery, green pepper and red radishes. Mix chopped vege¬ 
tables with a mayonnaise or French dressing and fill cucumber shells 
with the mixture. Take a thick slice of cream cheese and place across 
center of cucumber to represent a seat. Select very small green 
onions and trim off some of the green tops. Fasten an onion to either 


— 221 



NINE HUNDRED SUCCESSFUL RECH'ES 


side of the boat to represent oars. A tiny flag should be stuck in 
front end of cucumber. Place the cucumbers on a dish or plate large 
enough to hold cracked ice. Peel round radishes and fix in tulip form 
and place in cracked ice around the cucumber boat. 

POINSETTIA SALAD. 

6 medium sized round red to- teaspoon celery seed 

matoes Celery leaves and stalks or 

M cup stiff salad dressing parsley 

Peel tomatoes carefully, then cut in half, only cutting down to 
within an inch of stem end. Keep the tomatoes from coming apart. 
Now cut the halves in 3 parts, cutting down to an inch of stem end. 
Set the tomato on a salad plate, stem end down, and flatten the cut 
portions out on dish, forming petals. A little practice gives you a 
very good imitation. Now place one large dot of salad dressing in 
center of each tomato, fixed in this manner, and over the dressing 
sprinkle celery seed. Arrange either celery stalks and leaves on plate 
for stems and leaves, or parsley may be artistically arranged. 

GREEN MOUNTAIN SALAD. 

2 large cucumbers French dressing 

1 medium sized white onion Cooked salad dressing 

1 cup chopped cabbage 3 large green peppers 

Peel, and cut lengthwise, the cucumbers, removing seeds. Place 
cucumbers and onion in chopping bowl and chop fine, then drain. 
Have cabbage chopped fine, chilled in ice water and drained. Com¬ 
bine the cucumbers, onion and cabbage and marinate with French 
dressing, allowing mixture to set in cold place 1 hour. Drain off 
French dressing, place mixture in heaps on salad plates, placing a 
circle of stiff cooked salad dressing around this heap. Chop peppers 
very fine and sprinkle over the top of each heap. Serve cold. Try “3- 
Egg Yolk Salad Dressing” for this, or “Velvet Salad Dressing” is 
excellent. Additional salt may be added to vegetables. 

CAULIFLOWER SALAD. 

1 large cauliflower 1 green pepper 

2 medium sized cucumbers 1 cup mayonnaise dressing 

1 large Spanish onion 

Cook cauliflower in salted water until tender. Remove from boil¬ 
ing water and place in cold water. Remove branches carefully, keep¬ 
ing them whole. Place the branches on salad plate in circle, having 
stem ends toward center of plate. Chop cucumbers, onion and green 
pepper fine and place a spoonful in center of cauliflower sprays, mould¬ 
ing and keeping salad in neat form on plates. Pour mayonnaise dress¬ 
ing over all and serve very cold. Other salad dressings may be used 
instead of mayonnaise. 


— 222 



SALADS 


GREEN BEAN AND PIMENTO SALAD. 

1 can green stringless beans 1 onion size of walnut, or 

3 canned pimentos 2 teaspoons chives 


Select a good quality of green beans. Remove beans from the can, 
drain and cut in lengths of about 1 inch. Cut pimentos in pieces half 
that size. Chop the onion or chives as fine as can be chopped and 
then mix all together with mayonnaise or cooked salad dressing. Serve 
on lettuce leaves. 

NASTURTIUM SALAD. 


2 cups chopped good flavored 
apples 

54 cup chopped tender celery 
hearts 

54 cup sliced English walnut 
meats 


54 cup finely chopped nastur¬ 
tium stems 

2 tablespoons lemon juice 
% cup thick cooked salad 
dressing 


(Use “3-Egg Yolk Salad Dressing” Recipe.) 

Combine all these ingredients and serve soon after combining. 
Select perfect nasturtium leaves, wash and dry, then place leaves on 
salad plates in circle so that a generous little heap of the mixture may 
be placed on top. When making the 3-egg yolk salad dressing recipe 
for this, use 4 or 5 tablespoons of sugar. 


LIMA BEAN SALAD. 

2 cups baby lima beans Enough oil mayonnaise dressing 

1 canned pimento to moisten 

54 cup tender chopped celery 


Select, if possible, the small baby lima or butter bean, either cook¬ 
ing the fresh ones until they are tender or use canned variety. Shred* 
the pimento, then combine all with mayonnaise and serve on tender 
lettuce leaf. 

CREAMED CABBAGE SALAD. 


3 cups finely shredded cabbage 

1 cup finely chopped celery 

2 hard cooked eggs, cut in small 
pieces 

1 medium sized onion, finely 
chopped 


3 tablespoons sugar 
54 teaspoon salt 
56 teaspoon white pepper 
54 cup vinegar 
1 cup thick sweet cream 


Combine cabbage, celery, eggs, onion, sugar, salt, pepper and vine¬ 
gar. Stir well, then add cream at last. Serve on lettuce leaf. This 
serves 8 or 10 persons generously. 

GERMAN POTATO SALAD. 


Place 1/3 cup diced bacon in a skillet and let it fry until grease is 
out but bacon not too hard. Mix 2 tablespoons flour, *4 teaspoon dry 

— 223 — 



NINE HUNDRED SUCCESSFUL RECIPES 


mustard. *4 cup sugar, 1 teaspoon salt, and *4 teaspoon white pepper 
together and sprinkle it into the skillet. Do not have the grease too 
hot. When it thickens, add % cup of vinegar and V 2 cup water. Stir 
and let it boil till thick. Pour this hot mixture over 3 cups cold boiled 
diced potatoes and 1 chopped onion. Stir mixture well, serving warm 
or cold. Finely minced parsley should be added or sprinkled on top. 

WHITE SALAD. 

2 cups finely shredded cabbage 1 cup diced pineapple 

1 cup quartered marshmallows cup sliced blanched almonds 

Mix with a dressing made by using the following ingredients: 

4 tablespoons lemon juice 1 tablespoon flour 

1 tablespoon white vinegar 1 egg white, stiffly beaten 

2 tablespoons sugar 1 cup whipping cream 

Combine the lemon juice and vinegar, to which add the sugar and 
flour in well blended form. Cook this in double boiler form, stirring 
constantly. When thick, remove from fire, add stiffly beaten egg white 
by folding process, and chill. When cold, add to it the whipped cream 
and it is ready to be mixed with first given ingredients. Ten persons 
may be served from this. Keeping this cold is secret to success. 

PEA SALAD. 

2 cups sifted canned peas 4 tablespoons lemon juice 

% cup diced cream cheese Mayonnaise dressing 

cup coarse cut unsalted peanuts 

Select a good grade of peas. Cut cheese in small square pieces to 
correspond in size with peas. Shell fresh roasted peanuts and cut nuts 
in pieces to equal size of cheese cubes. Place all in bowl and mix with 
lemon juice and mayonnaise. Serve on lettuce leaf. This will serve 
10 persons. 


SEPTEMBER SALAD. 

(For All Winter.) 


12 medium sized carrots 

1 3^ lb. head of cabbage 
3 large green peppers 

2 large red sweet peppers 
2 dwarf bunches of celery 

cup sugar 


2 tablespoons white mustard 
seed 

1 tablespoon celery seed 
1 tablespoon salt 
2% cups white vinegar 
1 % cups carrot juice 


Cook the carrots until they are tender and yet firm. Then cool 
and cut in even sized small pieces. Shred the cabbage on shredder as 
fine as possible to make it. Take time and shred the green and red 
peppers so the shreds will correspond with cabbage. The celery is 
best cut in small pieces to correspond with carrots. Pack this cut 


— 224 



SALADS 


vegetable mixture in pint mason jars and set in pan of boiling water 
while the sugar, mustard seed, salt, vinegar and carrot juice is boiled 
together for 3 minutes. After it has boiled, pour it into each jar of 
shredded mixture and seal airtight. This is to be served on lettuce 
leaf with mayonnaise dressing during winter months. The 1% cups 
of carrot juice is taken from the kettle in which carrots were boiled. 

ONE MEAL ENDIVE SALAD. 


2 crisp bunches of endive 

1 medium sized Bermuda onion 

2 cups cold boiled diced 
potatoes 

1 cup diced bacon (partly lean) 


Vt cup vinegar 
2 hard cooked eggs, diced 
% cup sweet or sour cream 
1 teaspoon or more of salt 
M teaspoon white pepper 


Wash the endive and chop medium fine with the onion. Boil the 
potatoes with jackets on in salted water, and when tender peel and 
dice. When potatoes are cold combine endive, onion and potatoes. 
Place the diced bacon in skillet and fry to a golden brown, and when 
done, but yet hot, add the vinegar to the bacon and pour over the 
endive, onion and potato mixture. Next add the hard cooked eggs, 
sour cream, salt and pepper. Serve either warm or cold. If a sweet 
salad is wanted, add 1/3 cup of sugar to the cream before adding. 


COOKED CABBAGE SALAD. 

Select a small, solid head of cabbage and cut in four pieces, remov¬ 
ing the greater part of center heart. Place the cabbage in boiling 
salted water and cook exactly 30 minutes. Eemove from kettle care¬ 
fully so that portions will hold their shape. When cold place on let¬ 
tuce leaf and over all pour French dressing. Other dressings may be 
used instead. If cabbage quarters are too large for one serving, they 
may be cut in two parts. 


VEGETABLE SALAD IN MOLD. 


1 tablespoon gelatine 
Vi cup water 
1 cup boiling water 
Vi cup sugar 
Juice of V, lemon 
Vi cup vinegar 
Vt teaspoon salt 


Dash of cayenne pepper 

1 cup shredded cabbage 

Vi cup finely chopped celery 

2 canned pimentos cut in small 
pieces 

1 large red cooked beet cut in 
cubes 


Dissolve gelatine in the ^4 cup of cold water and allow it to 
stand 15 minutes. Mix boiling water, sugar, lemon juice, vinegar, 
salt and pepper and allow to heat again to the boiling point, then 
pour it into the gelatine. Strain through a cloth into bowl and set 
aside to cool. When mixture begins to set, add cabbage, celery, 
pimentos and beet. Pour out into individual molds, first dipping 


— 225 — 



NINE HUNDRED SUCCESSFUL RECIPES 


molds into cold water. Chill, then turn out on to crisp lettuce leaves 
and over each mold place salad dressing. 


MACEDOINE SALAD. 


% cup tomato 
% cup French peas 
14 cup canned string beans 
% cup tender celery 


1 small sized cucumber 
1 cooked beet 
Mayonnaise dressing 


Select a pink, firm tomato and cut in pieces the size of a thimble. 
Cut beans in 1 inch lengths. Cut celery in even sized pieces. Dice 
cucumber. Cut beet in pieces the size of beans. Place all vegetables 
in a bowl and marinate with French dressing, keeping mixture in cool 
place. Drain off French dressing, place vegetables on crisp lettuce 
leaves and serve with mayonnaise dressing. 


DAINTY FRUIT SALAD. 


2 cups diced oranges 
*4 cup diced pineapple 
4 large bananas 
% cup confectioners’ sugar 
li cup shredded cocoanut 


M cup chopped nuts 
1 tablespoon lemon juice 
French dressing 
1 cup double cream, whipped 


Place diced oranges, pineapple and 2 of the bananas diced in 
bowl and mix with sugar, cocoanut, lemon juice and nuts. Mix all 
together and place on salad plates in little heaps. Take remaining 
2 bananas and slice thin and lay slices in circles all around the heap 
of fruit mixture, sprinkle with the French dressing, then whip cream 
stiff and either place in pastry bag and squeeze out in rose form on 
top of salad or with a spoon dip the cream out and place in heap on 
top of diced fruit. 


FRUIT SALAD 

1 tablespoon gelatine 
H cup cold water 
M cup lemon juice 
4 tablespoons sugar 
M teaspoon salt 
1 cup boiling water 


IN MOLD. 

*4 cup diced pineapple 

J4 cup diced orange 

J4 cup diced banana 

Y\ cup coarsely chopped pecans 

Salad dressing 


Dissolve gelatine in cold water, allowing it to stand about 10 
minutes. Have the cup of water boiling and add to this, together 
with lemon juice, sugar and salt. Strain into bowl and cool. When 
mixture begins to thicken add the fruit and nuts. Dip molds in 
cold water, then pour mixture out in molds and set on ice until it sets. 
When ready to serve, place tender lettuce leaves on salad plates and 
on each leaf place a mold with a generous spoonful of salad dressing 
on top of mold. To make this especially good the 3 egg yolk salad 

— 226 — 




SALADS 


dressing, with chopped marshmallows added to dressing when cold, 
is delicious. (See 3 egg yolk salad dressing.) 

APPLE SALAD. 

Red or green apples Nuts (pecans) 

Celery Cooked salad dressing 

Select medium sized smooth apples and polish. Cut off a thick 
slice at stem end. Dig out the inside of apple carefully so the bottom 
will not leak. Place the dug out portion of the. apple in a bowl with 
the celery and nuts. Chop all together, keeping pieces about as large 
as navy beans. Add enough salad dressing to mixture to moisten, 
then pack the apple shell full. Place the slice of apple, cut from 
the top, back on apple. Set apple on salad plate. Plates may be 
garnished with nasturtium or geranium leaves. Excellent salad for 
Hallowe’en luncheon. 


GUEST SALAD. 


5 medium sized chopped apples 
1 bunch dwarf celery (tender 
stalks only) 

1 cup white seeded grapes 
cup pecans 


Whole pineapple ring 
Mayonnaise 
Whipped cream 
Candied cherries 


Chop apples and celery medium fine, having pieces about the size 
of navy beans. Nuts should also be of same size. Hold back enough 
half pecans for decorating. Halve and seed white grapes, leaving half 
of the grapes in half form and quarter the others and add to chopped 
celery and apples. Mix grapes, celery, apples and mayonnaise to¬ 
gether. Place whole slices of pineapple on individual plates. Around 
the edge of pineapple, place at even intervals grape halves. On top 
of pineapple, make a pyramid of the prepared mixture. Over this 
pyramid place one tablespoonful whipped cream in stiff unsweetened 
form. In center of whipped cream place one candied cherry with three 
pecan halves. 

BANANA SALAD. 

Large, firm, plain, yellow Pineapple 

bananas French dressing 

Marshmallows Whipped cream 

Bananas must be large, firm and yellow. Place the banana on 
table and see which way it lies flat. Wash and wipe banana and 
with a sharp knife cut a slice lengthwise a third down from top. 
Dig out the inside of banana and use what has been cut off. Use 
equal parts banana, pineapple and chopped marshmallows. Fill the 
banana with this mixture, pour in a little French dressing and heap 
whipped cream on top all along the banana. Set on ice to chill. 
Mixture may be sweetened to taste. 

— 227 — 



NINE HUNDRED SUCCESSFUL RECIPES 


BANANA, PINEAPPLE AND NUT SALAD. 

6 slices of pineapple % cup cooked salad dressing 

3 large firm bananas Lettuce leaves 

% cup nut meats (coarsely 
cut) 

Place the pineapple on lettuce leaves. Dice the bananas and mix 
with nuts and Mayonnaise. Place a generous heap on top of each 
slice of pineapple and serve very cold. 


WALDORF SALAD. 


16 cup diced apples 
16 cup diced celery hearts 
1 cup seeded white grapes 
16 cup diced pineapple 


16 cup pecans in halves 
1 tablespoon lemon juice 
1 cup thick mayonnaise dress¬ 
ing 


Mix all ingredients together and serve on tender lettuce leaves. 


PEAR SALAD. 

6 canned pear halves 16 cup grated cream cheese 

2 celery hearts Mayonnaise dressing 

14 cup chopped pecans 

Have firm cooked pears for this purpose. Dice pears and chop 
celery and nuts. Mix all together with dressing and serve on lettuce 
leaf. Over the top of mayonnaise, sprinkle the cheese in riced or grated 
form. Four very narrow straw strips of cheese should be placed 
around salad. 


PINEAPPLE AND PIMENTO SALAD. 

6 slices of pineapple Tender lettuce leaves 

3 pimentos French or mayonnaise dressing 

Place tender, crisp lettuce leaves in circle on salad plate. Lay a 
slice of pineapple in center of each group of leaves. Cut pimentos in 
strips and form a star, from the strips in center of each slice of pine¬ 
apple. Pour either French or mayonnaise dressing over all. 

BRIDE’S ORANGE BASKET SALAD. 

Oranges 1 tablespoon lemon juice 

Bananas French dressing 

Pineapple Cocoanut 

Confectioners’ sugar 

Select even sized firm oranges. Cut orange lengthwise to about 
1/3 of depth through orange, cutting to within y 2 inch of center 
both ways. This allows for the handle on basket. As carefully as 
possible take out the inside of orange, leaving the plain basket. 

— 228 — 



SALADS 


Remove tough skin from orange and dice. Dice equal portions of 
pineapple and banana. Add a few sprinkles of cocoanut, lemon juice, 
French dressing and enough sugar to please. Place mixture back in 
orange basket and set on salad plates. When this salad is served 
during nasturtium season, the plate may be decorated with leaves 
and blossoms. 

SNOW SALAD. 


8 pineapple rings 
1 J4 cups seeded and quartered 
white grapes 
% cup chopped pecans 


French dressing 
1 tablespoon sugar 

pint cream, whipped 
24 marshmallows 


Place pineapple rings on plates. Mix chopped nuts, grapes, 
French dressing and sugar together and place in heap on center of 
pineapple rings. Cut marshmallows in small pieces and add to the 
V 2 pint of cream after it is whipped in stiff form. Cover the nuts 
and grapes entirely over with the whipped cream and marshmallow 
mixture. ^ pleasing addition to this salad is the placing of a eircle 
of halved grapes around pineapple ring and ^ of a marshmallow 
on top of salad. This serves eight persons generously. From the 
D /2 cups grapes enough may be saved out to place around in eircle. 
Place a candied cherry on top of salad instead of marshmallow, if 
a little color is wanted. 


CRANBERRY SALAD. 

Cook 1 quart of cranberries with l 1 /^ cups of water until cran¬ 
berries become mushy, which ordinarily requires about 5 minutes. Re¬ 
move from fire, press through a sieve while hot and combine the pulp 
and the 1 2/3 cups of sugar. Mix well and pour out into a flat enamel 
pan or platter and let set until it is firm and jellied. Do not cook the 
mixture after sugar and cranberry pulp is combined. 

This is the foundation for the'following salads: 

CIRCLE SALAD. 

Take a cutter about the size of a thimble and cut small molds out 
of the jellied cranberries and place in a eircle on a salad plate, about 
an inch and a half from outer edge. Place another layer of molds on 
top of these at irregular intervals in checkerboard style. Now combine 
1 cup of chopped tender celery, y 2 cup of chopped nut meats, iy 2 cups 
of firm diced pears with enough salad dressing to make of desired con¬ 
sistency, and place the mixture down in the center of the cranberry 
circle. To make more attractive a tiny spray of parsley may be placed 
at regular intervals around outer edge of cranberry molds. 

RAINBOW SALAD. 

Take a small square cutter or cut small cubes from the jellied cran¬ 
berries, figuring 8 cubes to the dish. Now cut large fresh marshmal- 

— 229 — 



NINE HUNDRED SUCCESSFUL RECIPES 


lows in 4 squares, which should compare in size with the cranberry- 
cubes, also allowing 8 to the plate. Mix the marshmallow and cran¬ 
berry cubes with enough cream salad dressing to make the desired con¬ 
sistency and place in head lettuce leaves. A small heap of whipped 
cream should be placed over this and on top of cream a nut meat or 
maraschino cherry. 


QUEEN SALAD. 


1 cup seeded and halved white 
grapes 

1 cup diced pineapple 
1 medium sized peeled apple, 
chopped 


% cup nuts, cut in large pieces 
% cup cheese cut in small 
square pieces 

Mayonnaise or cooked salad 
dressing 


Place all ingredients in bowl and mix well together. This salad 
may be served on tender, crisp lettuce leaves, or it may be placed in a 
heap on salad plates. Around the heap place four tender shoots of 
celery. Select tender shoots of uniform size and do not remove the 
white leaves. The four shoots are placed in pen form around the 
salad and four stuffed olives placed at each cross section of celery. Do 
not combine ingredients until ready to serve. 


CODFISH SALAD. 

1 cup cooked canned codfish 1 celery heart 

Ys cup diced cold boiled po- 3 tablespoons lemon juice 

tatoes 2 hard cooked eggs, diced 

1 small sized onion 1 cup salad dressing 

3 small sweet pickles 

Place shredded codfish in bowl and add the diced potatoes and 
finely chopped onion. Slice sweet pickle in thin slices and add. 
Next add fine chopped celery and lemon juice. Last add the diced 
eggs and salad dressing. Serve in chilled form on crisp lettuce leaves. 

LOBSTER SALAD. 

1 cup cooked lobster 3 hard cooked eggs 

1 cup finely chopped celery 

Place lobster and finely chopped celery in a dish. After eggs 
have been simmered slowly for 20 minutes and chilled in cold water, 
then peel and separate the yolks from the whites. Cut the whites 
in small pieces and add to the lobster and celery mixture. Marinate 
this mixture in French dressing, allowing it to set in cool place for 
an hour. Drain the French dressing off and add enough salad 
dressing to make it the desired consistency. Place a spoonful of 
salad on a crisp lettuce leaf and over each dish prepared in this 
manner sprinkle some of the riced egg yolks. Serve cold. 

— 230 — 



SALADS 


SALMON SALAD. 

1 can pink salmon 1 celery heart 

3 large cold boiled potatoes 1 cup mayonnaise dressing 

0 small sweet pickles 

Take salmon from can, drain, remove bones and skin. Dice 
the potatoes and add to salmon. Slice pickles very thin and add 
Chop celery as fine as possible and mix with mayonnaise, then combine 
all ingredients. Serve on lettuce leaf. 

COVE OYSTER SALAD. 

1 cup cove oysters % cup catsup 

Vi cup tender celery Vs. teaspoon salt 

Vi cup cold boiled potatoes V teaspoon white pepper 

2 hard cooked eggs 

Drain oysters and place in a bowl. Chop celery fine. Dice 
potatoes. Mix the oysters, celery and potatoes together. Add catsup, 
salt and pepper. Place on tender lettuce leaves and chill. Before 
serving run the eggs through a ricer and spread over the top of 
salad mixture. Eggs may be diced and added instead of ricing. 

TUNA FISH SALAD NO. 1. 

1 can white tuna fish 1 pimento 

Vs cup chopped celery hearts Mayonnaise or cooked salad 

6 small sweet pickles (gherlc- dressing 

ins) 

Shred tuna fish, chop celery fine, slice the sweet pickles thin, 
cut pimento in small pieces, then mix all together, being careful not 
to mash the mixture. Add enough mayonnaise dressing to make it 
desired consistency. Serve on lettuce leaf. A French dressing may 
be used if desired. Will serve 6 people. 

TUNA FISH SALAD NO. 2. 

1 can white tuna fish, or 1 cup M cup nut meats 

6 tender stalks of celery Juice of Vs lemon 

1 pimento Salad dressing 

1 hard cooked egg 

Remove the tuna from can and cut in small sized pieces, always 
cutting crosswise of the grain. With a knife cut the celery in small 
pieces and shrgd the pimento. Cut the hard-cooked egg in pieces to 
correspond in size with the pieces of celery. Cut the nuts in large 
sized pieces, either using pecans or English walnuts. Now combine 
all the ingredients and add as much mayonnaise or cooked salad dress¬ 
ing as is desired to hold it to thick consistency. Place on tender head 
lettuce leaves and serve very cold. 


— 231 



NINE HUNDRED SUCCESSFUL RECIPES 


SHRIMP SALAD NO. 1. 

1 can shrimps 2 hard cooked eggs 

y 2 cup chopped tender celery 1 cup salad dressing 

12 ripe or green olives 2 tablespoons olive or salad oil 

Seed and cut into pieces the olives. Chop celery fine. Have 
shrimps whole or in halves. Mix olives, celery and shrimps together, 
to which add the salad dressing and oil. Dice the hard-cooked eggs 
and add last, folding them in carefully, keeping egg yolks from becom¬ 
ing mashed. Chill and serve on tender lettuce leaves. 


SHRIMP SALAD NO. 2. 

1 cup shrimps 1 onion size of walnut 

4 hard cooked eggs 16 cup tender chopped celery 

1 medium sized cold boiled 1 cup salad dressing 

potato 

Allow shrimps to remain in cold water a short time; then drain. 
Have eggs simmered slowly for 20 minutes, then chilled in cold water, 
peeled and diced. Dice potato and chop onion and celery fine. Mix 
all together and marinate in French dressing for 1 hour in cold place. 
Arrange tender lettuce leaves on salad plates and place a spoonful of 
mixture on leaves. Over this place one spoonful salad dressing. 


CRAB SALAD. 

Remove crab meat from the can and cut in uniform sized pieces. 
Set on ice to get perfectly cold. Take from ice box, place on crisp 
lettuce leaves. Over the crab meat sprinkle finely chopped tender 
celery and riced hard-cooked egg. Place a generous spoonful of 
mayonnaise dressing over each prepared mixture on dish. Keep 
chilled till ready to serve. Chopped sour pickle may be added. 


SWEETBREAD SALAD NO. 1. 

2 sweetbreads % cup canned button musn- 

1 cup chopped tender celery rooms 

16 cup pecans (coarsely Mayonnaise dressing 

chopped) 

Place sweetbreads in boiling water and allow them to stand 5 
minutes. Remove and dash in ice water, then place in hot salt water 
and boil 15 minutes, having only enough water to keep breads from 
burning. Remove from water, cool and cut in pieces the size of the 
mushrooms to be used. Mix the sweetbreads, chopped celery, chopped 
pecans, mushrooms and mayonnaise together and chill. Serve very 
cold on tender lettuce leaves. If mushrooms are the large buttons. 


— 232 — 



SALADS 


cut in 2 or 4 parts and then cut sweetbreads accordingly. Will serve 
8 or 10 people. 

SWEET BREAD SALAD NO. 2. 

2 sweetbreads 1 pimento, shredded 

x /s cup chopped tender celery Mayonnaise dressing 

3 small sweet or sour pickles, 
sliced 

Dash the sweet breads, after they have been thoroughly washed, in 
boiling salted water and simmer slowly for 20 minutes. Remove from 
fire, take breads out and cool. When cool, remove tough portions and 
cut the breads in bite-sized pieces. Now combine the sweet bread 
meat with celery, pickles, pimento and dressing (oil dressing pre¬ 
ferred) and chill. When cold, serve on lettuce leaf. This serves 6 or 
8 persons. 

IDEAL CHICKEN SALAD. 


2 cups cold diced chicken 
Yz cup finely chopped celery 

2 hard cooked eggs 
1 pimento (canned) 

3 small sweet pickles 


Ys teaspoon white pepper 
3 tablespoons olive oil 
Yt teaspoon salt 
Yz cup mayonnaise or salad 
dressing 


Place diced chicken in bowl. Add chopped celery, diced eggs 
and chopped pimento. Slice sweet pickles in thin slices and add. 
Last add pepper, olive oil, salt and salad dressing. Serve on tender 
lettuce leaf. An oil dressing is better for this salad, but any kind 
may be used. Eight may be served from this amount. 


MACARONI SALAD. 

1 cup cooked macaroni Oil mayonnaise dressing 

1 green sweet pepper 2 tablespoons lemon juice 

1 canned pimento 

Combine all and serve on head lettuce leaf. 

COTTAGE CHEESE SALAD 

2 cups cottage cheese 1 teaspoon salt 

M cup cream J4 teaspoon white pepper 

12 stuffed olives French dressing 

2 pimentos 

Mix cheese and cream together, to which add 6 olives chopped 
fine. Next add the pimentos cut in pieces and the salt and pepper 
Mix all together. Place on crisp lettuce leaves in heaps. Place 1 olive 
in center of each heap and over all pour French dressing. Chill before 
serving. 


— 233 — 




NINE HUNDRED SUCCESSFUL RECIPES 


GREEN PEPPER AND COTTAGE CHEESE SALAD NO. 2. 


1 tablespoon gelatine 
3 tablespoons cold water 

1 cup hot cream 

2 cups cottage cheese 


1 teaspoon salt 

H teaspoon white pepper 

2 medium sized green peppers 
French dressing 


Dissolve gelatine in the cold water and let stand 15 minutes. Heat 
cream to boiling point and add to gelatine. Next add cheese, salt, white 
pepper and finely chopped green peppers. Mix all together and place 
in individual water-rinsed molds. Set molds on ice cake to chill and 
set. Remove cheese molds and place on tender lettuce leaves. Pour 
French or mayonnaise dressing over and serve cold. 


MARSHMALLOW NUT SALAD. 

24 marshmallows Salad dressing (3 egg yolk 

cup nuts salad dressing recipe) 

Quarter the marshmallows and cut the nuts in coarse pieces. Com¬ 
bine marshmallows, nuts and enough salad dressing to make the mix¬ 
ture into a firm yet creamy condition. Place a generous spoonful on 
a tender lettuce leaf and serve. Have dressing ice cold before com¬ 
bining with marshmallows. A cooked dressing is better for this than 
one made from the use of olive oil. For a more delicious salad, place 
the mixture on a slice of pineapple instead of lettuce leaf. 


PRUNE SALAD. 

Select large, choice prunes and prepare as many as there will be 
persons to serve, figuring 6 prunes to each plate. Soak prunes for at 
least 2 hours, then drain thoroughly and steam or cook until tender, 
and yet keep them in whole form. After they are tender, remove seeds 
and prepare chopped apples, celery and nuts and place in cavities. 
Place on tender lettuce leaves and pour salad or French dressing Over 
and serve. Always keep in cold condition until ready to serve. 


TOMATO JELLY SALAD. 

2 t& cups ripe tomatoes 2 tablespoons gelatine 

t slice of onion cup cold water 

teaspoon salt (or more) Russian dressing 

% teaspoon pepper 

Simmer the tomato, onion, salt and pepper until onion is tender, 
then strain through a fine sieve. Soak the gelatine in the cold water 
for 5 minutes, then add to the hot tomato mixture. Stir well and pour 
into oblong shaped mold and set on ice till set. Cut in slices, lay on 

— 234 — 



SALADS 


lettuce leaves and serve with “Russian Dressing/’ or the mixture may 
be poured into individual moulds. 

CHEESE, CABBAGE AND PINEAPPLE SALAD. 

3 cups finely shredded cabbage Grated tasty cheese 

1 cup diced pineapple 

Mix the cabbage and pineapple together and combine with it the 
“White Mayonnaise” dressing as given in salad dressings. Place a 
generous heap of the mixture on lettuce leaf and over the top of this 
sprinkle some grated or finely cut cheese. 


CABBAGE SLAW. 


% medium sized cabbage head 
1 small sized onion 
1 large green pepper or 1 
canned pimento 
J6 cup vinegar 
cup sugar 


1 teaspoon salt 

Dash of cayenne pepper 
White pepper to taste 
% cup thick sour cream 

2 tablespoons fresh bacon drip¬ 
pings melted 


Chop cabbage and allow it to remain in cold water until crisp. 
Drain and mix with other ingredients, after onion and pepper have 
been chopped fine. Serve plain in dishes. 


WILTED DANDELION—DUTCH STYLE. 

3 packed-down cups of chopped 
dandelion 

% cup diced bacon 
1 ^ tablespoons flour 
% cup vinegar 

Chop tender dandelion after it has been thoroughly washed. Do 
not chop too fine. Place the bacon in skillet and fry grease out, but 
do not allow bacon to get too crisp. Add to the bacon and grease the 
flour. Stir until the flour is very delicately browned, then add to it 
the vinegar, salt and pepper. When thickened, pour it over the dan¬ 
delion. Last add the eggs in finely chopped or riced form. Stir well 
and serve warm. One small onion may be chopped and added if de¬ 
sired. A small amount of sugar may also be added. 

WILTED ENDIVE—DUTCH STYLE. 

Follow recipe for dandelion as given above, only use endive in¬ 
stead. 


% teaspoon salt 
White pepper to taste 
Dash of cayeime pepper 
'2 hard cooked eggs 


— 235 — 



NINE HUNDRED SUCCESSFUL RECIPES 


HOT DUTCH SLAW. 


2 cups shredded or chopped 


2 tablespoons sugar 
1 tablespoon flour 
*4 teaspoon salt 
% teaspoon white pepper 
li cup diced bacon 
14 cup sweet or sour cream 


cabbage 

1 cup finely chopped celery 
1 medium sized onion, chopped 


fine 
1 egg 


M cup vinegar 

Place cabbage, celery and onion in bowl. Beat egg light and com¬ 
bine with the vinegar. Next blend sugar, flour, salt and pepper and 
add to egg and vinegar. Fry the bacon cubes until the grease is 
nearly all fried out but yet not in a crisp condition. While the bacon 
and grease are hot, pour it over into egg mixture and stir well. Last 
add to it the sweet or sour cream and pour over the cabbage mixture. 
Place all the mixture on the stove and heat to piping hot before serv¬ 
ing. This will serve six persons. 


— 236 — 



CHAPTER XXI 


Salad Dressings 


IDEAL OLIVE OIL MAYONNAISE. 

2 egg yolks 1 tablespoon lemon juice 

1 % cups olive oil teaspoon salt 

2 tablespoons white vinegar *4 teaspoon ground mustard 

Place the yolks in a chilled rounded bottom bowl or dish and set 
the dish or bowl in a pan of salted cracked ice. With a silver fork 
or tablespoon begin to whip, adding the olive oil a drop or two at a 
time, continuing to beat in this manner until about 2 tablespoons of 
oil have been added, then alternate the oil and vinegar, a teaspoonful 
at a time, until all vinegar and lemon juice are added. Continue to 
beat and add remainder of olive oil. The mixture should be very stiff 
at this time. Set it away in the coldest part of refrigerator. Keep 
cold for serving. If kept any length of time it sometimes separates. 
Chill and give it a few brisk whips to put it back into thickened condi¬ 
tion again. Blend salt and mustard and whip in at the last. 


WHITE MAYONNAISE. 

4 tablespoons lemon juice 1 tablespoon flour 

1 tablespoon white vinegar 1 egg white, stiffly beaten 

2 tablespoons sugar 1 cup whipping cream 

Combine the lemon juice and vinegar, to which add the sugar and 
flour in well blended form. Cook in double boiler form, stirring con¬ 
stantly. When thick remove from fire, add the stiffly beaten egg white 
by folding process and chill. When thoroughly chilled, add the cream 
in whipped form and it is ready to serve. 


CELERY MAYONNAISE. 


3 egg yolks 
H cup cold vinegar 
^4 cup cold water 

teaspoon dry mustard 
2 teaspoons flour 


34 teaspoon salt 
3 tablespoons sugar (more or 
less) 

1 tablespoon butter or oil 


Beat the yolks very light, to which add the vinegar and water. 
Blend the mustard, flour, salt and sugar and add next. Place this mix- 

— 237 — 


NINE HUNDRED SUCCESSFUL RECIPES 


ture in a rounded bottom enamel bowl and set bowl in boiling water. 
While the water boils rapidly whip the egg mixture with wire egg 
beater. The harder it is whipped the lighter and smoother it gets. 
When thick and smooth remove from fire and add the butter or oil, 
then chill. Have ready V 2 CU P tender chopped celery and mix in when 
cold. A little additional whipped cream added makes it perfect. 


GREEN SWEET PEPPER MAYONNAISE. 

Make the same as for “Celery Mayonnaise,” only use V 2 cup finely 
chopped sweet pepper. 

PIMENTO MAYONNAISE. 

Make the same as for “Celery Mayonnaise,” only use y 2 cup finely 
cut canned pimento. 


COOKED CREAM SALAD DRESSING. 


2 tablespoons flour 
1 y 2 teaspoons salt 

3 tablespoons sugar 

1 teaspoon dry mustard 
teaspoon white pepper 


2 tablespoons olive oil, butter 
or oil 
2 eggs 

% cup vinegar 
1 cup sweet milk 


Mix flour, salt, sugar, mustard and pepper together. Add olive 
oil and mix until smooth. Add eggs and with wire beater beat 2 min¬ 
utes. Next add vinegar and stir well before adding the cup of milk. 
Cook in double boiler until thick, stirring constantly. This may be 
thinned with more vinegar or cream. 


VELVET SALAD DRESSING. 


11 egg yolks 
% cup vinegar 
% cup water 
cup sugar 

1 teaspoon dry mustard 


1 teaspoon salt 

2 tablespoons flour 

2 tablespoons butter 
24 marshmallows, quartered (if 
desired) 


Beat egg yolks very light, to which add the vinegar and water. 
Mix sugar, mustard, salt and flour together and add. Place in rounded 
bottom bowl, set this bowl in another pan of water to keep the mixture 
from coming in direct contact with heat. Whip mixture very hard 
until it thickens, using wire egg beater. Add butter after it is removed 
from fire. When marshmallows are added allow mixture to cool thor¬ 
oughly before adding. Olive or salad oil may be used in place of 
butter. 


— 238 — 



SALAD DRESSINGS 


FRENCH DRESSING. 

3£ . teaspoon salt 6 tablespoons olive or salad oil 

34 teaspoon paprika 5 tablespoons vinegar 

Dash of cayenne pepper 

Mix the salt, paprika and cayenne pepper, then add the oil grad¬ 
ually, beating continually. Last add the vinegar. 


COOKED OIL SALAD DRESSING. 


2 tablespoons flour 
% cup cooking oil 
Juice of 2 lemons 
% cup water 
1 egg 

Mix the flour with 2 tablespoonfuls of the oil and mix it perfectly 
smooth. Add to this the juice of lemons and water. Place in a double 
boiler and cook until thick, stirring constantly. Remove from fire 
and combine with the well-beaten egg. Evenly blend the sugar, salt, 
mustard and pepper and add, together with the remaining oil. Beat 
all together. This is excellent on salads where vegetables are the 
principal ingredients. 


34 cup sugar 
1 teaspoon salt 
34 teaspoon dry mustard 
Dash of cayenne pepper 


SOUR CREAM SALAD DRESSING. 

1 tablespoon flour Dash of cayenne pepper 

1*4 tablespoons sugar 1 cup sour cream 

*4 teaspoon dry mustard 1 egg 

34 teaspoon salt 2 tablespoons vinegar 

36 teaspoon pepper 

Blend flour, sugar, mustard, salt and pepper together and mix 
with sour cream. Next add well beaten egg and vinegar. Cook all in 
double boiler until thick, stirring constantly during cooking period. 
When mixture is cooked and cooled, 2 tablespoonfuls of oil may be 

added if richer dressing is wanted, or it may be made thinner by add¬ 

ing more vinegar or milk. 

THREE EGG YOLK SALAD DRESSING. 

3 egg yolks 2 teaspoons flour 

*4 cup vinegar 1 tablespoon butter or oil 

34 cup water 34 teaspoon salt 

34 teaspoon dry mustard 

If used for fruit salad use % cup of sugar. If used for fish or 
meat salad use 1 tablespoonful sugar. If used for vegetable salad use 
2 tablespoonfuls sugar. Beat egg yolk light, to which add vinegar 

— 239 — 



NINE HUNDRED SUCCESSFUL RECIPES 


and water. Mix mustard, flour, sugar and salt together and add to 
liquid mixture. Cook in rounded bottom bowl, setting bowl in pan 
with enough water to keep mixture from coming in direct contact with 
the heat. With wire egg beater whip hard during cooking period. If 
butter is to be used, add butter when mixture comes from fire. If olive 
oil is to be used alloAv mixture to cool, then add oil. Chill and it is 
ready for use. 

THOUSAND AND ONE ISLAND DRESSING 

1 tablespoon flour 2 tablespoons water 

2 or 3 tablespoons sugar 1 egg 

teaspoon dry mustard 3 tablespoons olive oil (more or 

1 teaspoon salt less may be used) 

4 teaspoons vinegar 

Mix flour, sugar, mustard and salt together, having all well 
blended. To this add the vinegar, water and well-beaten egg. Place 
in bowl, set bowl in pan with enough water in pan to keep mixture 
from coming in direct contact with heat. Stir well during cooking 
period, and when thick remove from fire, allow to cool, then add olive 
oil. This mixture should be stiff and smooth. Prepare other in¬ 
gredients as follows: 

8 canned button mushrooms 
% of a cooked beet the size of 
small egg 

12 ripe or green olives 
1 canned pimento 

of a large green sweet 
pepper 

Chop mushrooms, beet, olives, pimento, green pepper and chives 
or onion as fine as it is possible to chop. Combine the chopped mixture 
with the cooked paste. Run the egg through a ricer or sieve and add 
next, together with the cayenne pepper. Set directly on ice cake to 
chill while the 1 cup of cream is being whipped. When cream is firm, 
but not too stiff, fold it into the chilled mixture. This will serve 10 
people. 


1 or 2 teaspoons of chives or 
onion 

1 hard cooked egg 
Dash of cayenne pepper 
1 cup whipping cream 


IDEAL SALAD DRESSING. 


1 egg 

4 tablespoons vinegar 

1 tablespoon flour 

2 tablespoons sugar 
1 teaspoon salt 

teaspoon dry mustard 
1 teaspoon paprika 


2 tablespoons butter 
green pepper 
1 onion (size of walnut) 

1 pimento (canned) 

8 ripe olives (green may be 
substituted) 

*4 cup thick sweet cream 


Beat egg light, to which add vinegar. Mix flour, sugar, salt, 
mustard and paprika together and add. Place in double boiler and 

— 240 — 



SALAD DRESSINGS 


cook until thick, stirring constantly. When thick, remove from fire 
and add butter. Allow this to get perfectly cold, then add the green 
pepper, onion, pimento and olives chopped as fine as possible to chop 
them. Last add the cream and serve. For additional richness and 
flavor, 2 tablespoonfuls of oil may be added. The cooked mixture gets 
very stiff, but it should be in this condition. 


THOUSAND ISLAND DRESSING. 


1 cup thick salad dressing 

1 canned pimento 

1 onion size of walnut (chives 
are better) 

% medium sized green pepper 

1 hard cooked egg 

2 tablespoons catsup or chili 
sauce 

Either use a cooked salad dressing or an oil mayonnaise, or some 
high grade store variety. Chop the pimento, onion, green pepper and 
hard cooked egg as fine as they can be chopped. Now combine all in¬ 
gredients as given, chill and serve. 


2 tablespoons lemon juice 

tablespoons sugar (more if 
desired) 

% teaspoon celery salt 
Dash of cayenne pepper 
$4 teaspoon salt 
$4 teaspoon paprika 


ROQUEFORT CHEESE DRESSING NO. 1. 

14 teaspoon salt 6 tablespoons olive or salad oil 

teaspoon paprika 5 tablespoons white vinegar 

% teaspoon white pepper 2 tablespoons Roquefort cheese 

Mix salt, paprika and pepper together, to which add oil a little 
at a time, beating constantly until mixture thickens, then alternately 
add remaining oil and vinegar. When mixture is well blended add 
Roquefort cheese, stirring until the full amount of cheese is added and 
dressing is smooth. 


ROQUEFORT CHEESE 

1 large egg 

% cup vinegar 

2 tablespoons sugar 
}4 teaspoon salt 


DRESSING NO. 2. 

14 teaspoon dry mustard 

1 tablespoon butter or oil 
Dash of white pepper 

2 tablespoons Roquefort cheese 


Beat egg until light, then combine with the vinegar. Blend the 
sugar, salt and mustard and add. Place mixture in rounded bottom 
granite bowl and set bowl in boiling water. Beat hard for a few min¬ 
utes till mixture boils and thickens some, then remove from fire. When 

— 241 — 



J. ' 

'V \#J ■' 

" ’% ‘ 

NINE HUNDRED SUCCESSFUL RECIPES 

cold, add the melted butter or oil, pepper and Roquefort cheese. Mix 
well, then chill before serving. 

MEXICAN DRESSING. 


1 cup salad dressing (made from 
8 egg yolk dressing) 

6 tablespoons olive oil 

2 tablespoons vinegar 
34 cup chili sauce 

1 teaspoon salt 


1 teaspoon paprika 
34 teaspoon white pepper 
Generous dash of cayenne 
pepper 

1 tablespoon minced parsley 


Make the “3-Egg Yolk Salad Dressing” as given in this book, 
using 1 tablespoonful sugar in the mixing. When it is allowed to get 
perfectly cold, then add other ingredients as given in order, mixing all 
ingredients well together, chill and serve on head lettuce, or on any 
salad where a dressing of this kind is wanted. 


RUSSIAN DRESSING. 


1 cup thick mayonnaise dressing 
(The oil mayonnaise or any 
cooked salad dressing made 
with egg yolks may be used) 

34 cup olive oil or cooking oil 
34 cup catsup 
3 tablespoons vinegar 
Generous dash of cayenne 
pepper 

34 teaspoon salt 

Combine all these ingredients in 
on head lettuce or any chosen salad. 


1 tablespoon sugar (more if 
desired) 

34 teaspoon dry mustard 

36 teaspoon ginger 

34 teaspoon paprika 

1 tablespoon finely minced 
onion or chives 

2 hard cooked eggs, finely 
chopped or riced 

the order given. Chill and serve 


HOME PREPARED 

1 tablespoon sugar 
4 tablespoons flour 
34 teaspoon salt 
Dash of cayenne pepper 


MUSTARD. 

1 cup water 

2 tablespoons dry mustard 
6 tablespoons vinegar 

2 teaspoons olive or salad oil 


Mix sugar, flour, salt and cayenne pepper together and add to 
water. Place on stove in double boiler and cook 10 minutes. Remove 
from fire and cool. Mix mustard, vinegar and oil together and add 
when mixture is cold. Place in glass jar and serve on cold meats. 
Allow this dressing to stand 24 hours before using. 


— 242 — 



SALAD DRESSINGS 


SPICED VINEGAR. 


1 cup vinegar 
Dash of celery salt 
% teaspoon cinnamon 
% teaspoon cloves 


% teaspoon paprika 
3 tablespoons sugar 
*4 teaspoon dry mustard 
Dash of cayenne pepper 


Boil all together for two minutes and strain through a double 
cloth. Double or triple this recipe and keep it cold in bottle for use 
when needed. 


— 243 — 



CHAPTER XXII 


Sandwiches 


SUGGESTIONS ON SANDWICH MAKING. 

If sandwiches are to be made some time in advance of serving, 
wrap each sandwich separately in oil paper. 

In summer, in order to have a perfectly moist sandwich, wrap 
each sandwich in oil paper, then pack in box and lay a damp cloth 
over the top of sandwiches in box. They will keep moist as long as 
you care to keep them in this manner. 

The two layers of bread, with fillings between, make the best 
sandwich for picnic purposes, but very dainty sandwiches may be made 
in open form for afternoon teas and clubs. Two layers of bread may 
be used in same manner, but in order to have a more tasty sandwich, 
and more appetizing in looks, a mayonnaise dressing may be artistic¬ 
ally placed in dots on top, and half nuts placed in center of dots of 
mayonnaise. The mayonnaise prepared for this purpose should be 
made thicker so that it does not run from the top. Unsweetened 
whipped cream, in very stiff form, placed on top of any kind of chicken 
sandwiches, or delicately flavored sandwiches, is delicious. 

Sandwiches properly made should have the crust removed. Round 
loaves of bread, which have been baked in covered pans, make dainty 
sandwiches, especially where the crust has not been baked hard. We 
must not forget the old-fashioned bun sandwiches. There is no sand¬ 
wich which pleases the child more than this kind. Many of the older 
class prefer such. Buns do not dry out like sliced bread, hence there 
is still a demand for such sandwiches. 

If something out of the ordinary is desired for sandwiches, bake 
to order, large loaves of bread, so that when the slices are cut length¬ 
wise of the loaf there is space. Slice these slices from the loaf in just 
as thin form as is possible to do and yet retain the shape. Spread 
slices with thin coating of butter and then sparingly with filling, hav¬ 
ing when completed two fillings and three slices of bread. When the 
three slices and two fillings are fitted together, lay them flat on the 
table and cut out with any desired shaped cutter, a small biscuit cutter 
being as good as anything. After this is done, place either a drop of 

— 244 — 


SANDWICHES 


that. After practicing on these sandwiches one can make them pcr- 
stiff salad dressing or whipped cream on top with a half nut on top of 
feetly, and they will well repay you in looks and in taste. The pink 
bread recipe, as given on bread pages in this book, makes a very dainty 
looking sandwich, combined with a white chicken filling and whipped 
cream on top, or tinted with green lettuce or yellow cheese filling. 

Fresh bread should not be used in sandwich making. It should 
be at least one day old. 

Much time may be saved, as well as butter, by first creaming 
butter before spreading on bread. 

When very thin slices of bread are to be used, it is a very good 
plan to butter the end of loaf each time, then slice with a saw knife. 
Meat run through a grinder makes the sandwich easier to eat, but if 
plain meat is to be placed between slices of bread it should always 
be cut crosswise of the grain. 


MINCED SANDWICHES. 


1 cup salmon 
1 cup chopped ham 
1 medium sized cucumber 

1 small tomato 

2 hard cooked eggs 

1 onion, size of walnut 


*4 teaspoon salt 
Dash of cayenne pepper 
Dash of black pepper 
2 tablespoons olive oil or 
melted butter 


Have all ingredients chopped and mixed together. Spread on 
buttered bread with lettuce leaf between. The mixture is rich. A very 
little butter is needed on the bread. 


SARDINE SANDWICHES. 


1 small sized can of oil sardines 2 hard cooked eggs 

Juice of 1 lemon M teaspoon dry mustard 

% teaspoon salt 

Place sardines in bowl with all the oil in which they are canned. 
Remove all hair bones possible. Place hard cooked eggs in bowl with 
sardines and chop all together. Add mustard, salt and lemon juice, 
mix and spread on bread. Use lettuce leaves between slices of bread 
also. 


DAINTY SHRIMP SANDWICHES. 

1 cup shrimps 12 ripe olives (green olives may 

2 hard cooked eggs he used) 

% cup mayonnaise dressing Salt and pepper to taste 

Wash shrimps in cold water and place in bowl with hard cooked 
eggs. With a fork mash until eggs and shrimps are well mixed. Seed 

— 245 — 




NINE HUNDRED SUCCESSFUL RECIPES 


and cut in fine pieces the olives and add to mixture, together with the 
salt and pepper. Cut thin slices of bread from large loaf. With a 
round can cut out the center of the slices. Butter the slices very 
sparingly, then place a thick layer of shrimp mixture on one slice and 
press another slice down on this, having the sandwiches neat in ap¬ 
pearance. Place sandwiches on individual plates and around the sand¬ 
wich on the plate lay crisp, fresh watercress. Lay two tiny tender 
shoots of celery on top of each sandwich and across the celery lay 
two narrow strips of pimento. 

f PIMENTO AND CHEESE SANDWICH. 

cup chopped cream cheese Dash of red pepper 

1 canned pimento % teaspoon salt 

2 hard cooked eggs 1 tablespoon olive oil, salad oil 

green pepper or melted butter 

Place the pimento with a tablespoonful of the liquor in which it 
has been canned in a chopping bowl, together with the eggs, cheese 
and green pepper. Chop all these together until fine, then add the 
butter or oil, salt and cayenne pepper and mash thoroughly. This 
is ready for spreading. When oil or butter is used in a mixture of 
this kind very little butter is needed on bread. 


HASH GREEN SANDWICHES. 


3 hard cooked eggs 
1 onion, size of walnut 
1 green sweet pepper 
6 large lettuce leaves 
% teaspoon dry ground 
mustard 


M teaspoon paprika 
1 teaspoon salt 
1 tablespoon oil or melted 
butter 

Dash of cayenne pepper 


Chop eggs, onion, lettuce and sweet pepper together, having all in 
minced form. Add mustard, paprika, salt and oil or butter. Mix well 
and spread between thin buttered slices of bread. 


TASTY SANDWICHES. 


*4 cup tasty cheese 
1 onion, size of walnut 
Dash of cayenne pepper 
34 teaspoon salt 
M teaspoon paprika 


1 cucumber (medium size) 

2 hard cooked eggs 

1 tablespoon melted or creamed 
butter 


Place onion and cucumber in chopping bowl and chop fine. Run 
eggs through ricer or sieve and add to the chopped mixture together 
with cheese, pepper, salt and paprika. Add the butter last and mix all 

— 246 — 



SANDWICHES 


together and spread. If the tasty cheese is used, which comes in tin 
foil, it is in soft form and creams well with other ingredients. 

CUCUMBER, ONION AND CHEESE SANDWICHES. 


1 pkg. Neufchatel cheese 
1 cucumber (medium size) 
1 onion, size of walnut 
Dash of cayenne pepper 


*4 teaspoon paprika 
2 tablespoons mayonnaise 
dressing 

X A teaspoon salt 


Chop cucumber and onion together, to which add cheese and mix 
well together. Next add pepper, paprika, mayonnaise and salt. 
Spread on thin slices of rye or white buttered bread. 


CUCUMBER AND CHEESE SANDWICHES. 

2 medium sized cucumbers 2 hard cooked eggs 

1 carton of snappy tinfoil Salt and pepper to taste 

cheese 

Grind the cucumbers and eggs together, then combine with the 
cheese, mixing until well creamed. Add salt and pepper, mix and 
spread on buttered bread. An onion may be ground with the mixture 
if desired, or a very few celery seed may be added. 

BERMUDA ONION AND PORK SANDWICH. 

1 cup finely minced cold boiled *4 teaspoon white pepper 

pork 1 teaspoon salt 

1 cup finely chopped Bermuda Lettuce leaves 

onion 

Spread thin slices of bread with butter, then a thick layer of onion 
and pork mixture. Lay tender lettuce leaves between the two slices. 
Pork and onion may be run through food chopper instead of chopped 
or minced. 

DELIA’S SANDWICH FILLING. 

24 ripe olives 2 hard cooked eggs 

2 canned pimentos Mayonnaise dressing 

1 cup nut meats 

Seed and slice olives in chopping bowl. Place the pimentos, nut 
meats and hard cooked eggs in bowl and chop all as fine as it is pos¬ 
sible to chop. Add enough Mayonnaise dressing to make of thick 
paste consistency. Spread between thin slices of buttered bread. In¬ 
gredients may be ground instead of chopped if found more convenient 

— 247 — 



NINE HUNDRED SUCCESSFUL RECIPES 


SARDINE AND EGG SANDWICHES. 

1 small can oil sardines % crisp head of lettuce 

4 hard cooked eggs 1 teaspoon salt 

2 tablespoons horseradish *4 teaspoon white pepper 

Remove sardines from can and take all bones from fish. Place 
sardines and oil, in which they are canned, in bowl. Place hard cooked 
eggs in bowl, also horseradish and lettuce. Chop all together until fine 
enough to spread. Add salt and pepper and spread on thin slices of 
buttered bread. 

MARSHMALLOW PECAN SANDWICHES. 

cup pecans 20 marshmallows 

Chop pecans as fine as possible. Cut marshmallows and place in 
double boiler to melt. When soft add nuts and spread on thin slices. 
of Boston brown bread, which is better baked in round loaves. 

NIPPY SANDWICHES. 

cup grated cream cheese Juice of 1 lemon 

2 hard cooked eggs Dash of salt 

2 tablespoons grated horse- 2 tablespoons cream 

radish 

Mix all ingredients together and spread between buttered graham 
bread slices. 


NIFTY SANDWICHES. 

M pound cream cheese % cup nut meats 

3 pimentos Salt and pepper 

3 tender stalks of celery Mayonnaise dressing 

Place the cheese, pimentos, celery and nut meats in a chopping 
bowl and chop all as fine as they can be chopped. Add the salt and 
pepper to suit taste. Last place in enough mayonnaise dressing to 
make it of thick, moist consistency. After all ingredients are com¬ 
bined, stir well and then spread on thin slices of rye or white bread. 
A lettuce leaf may also be used between the slices. 

RAISIN NUT SANDWICHES. 

1% cups raisins % teaspoon salt 

1 cup nut meats 2 tablespoons thick cream 

Run raisins and nuts through food chopper. Mix salt and cream 
with mixture and spread between thin slices of bread. 

— 248 — 



SANDWICHES 


FRUIT AND NUT SANDWICHES. 

1 cup seeded raisins 1 egg 

1 cup dates 2 tablespoons sugar 

Vi cup pecans Juice of 1 lemon 

Run raisins, dates and pecans through food chopper. Beat egg 
light and mix well with this chopped mixture. Next add sugar and 
lemon juice. Spread between buttered slices of bread. 


NUT, CHEESE AND PICKLE SANDWICHES. 

% cup almonds 6 sweet pickles 

1 cup cheese 

Blanch almonds and chop. Mix cheese and almonds and rub into 
a paste. Run sweet pickles through grinder, or chop as fine as possible, 
and mix with almonds and cheese. Spread on thin slices of bread. 


CANNED CORNED BEEF SANDWICHES. 

1 can corned beef % cup salad dressing 

1 small onion, finely minced 

Mix all together and spread on buttered bread with layers of 
lettuce. 


DELICIOUS LIVER SANDWICHES. 

1 cup ground cooked calf’s liver teaspoon white pepper 

3 hard cooked eggs 1 teaspoon salt 

% cup finely chopped onion % cup thick salad dressing 

Have liver boiled and run through a chopper. Either run onion 
through chopper or cut fine. Mix all ingredients together and spread 
on thin slices of buttered bread, placing a crisp lettuce leaf between 
each two slices. 


HAM SANDWICHES. 


1 cup ground boiled ham 

4 stalks of tender heart celery 

2 hard cooked eggs 

1 tablespoon melted butter 


*4 teaspoon salt 
M teaspoon dry mustard 
Dash of cayenne pepper 
2 tablespoons cream 


Have ham ground fine. Chop or run celery through grinder, being 
careful to save the juice. Run eggs through grinder. Mix all in¬ 
gredients together and spread between buttered bread. Lettuce may 
be used between slices also. 


— 249 — 




NINE HUNDRED SUCCESSFUL RECIPES 


IDEAL SANDWICH. 


^ lb. boiled ham (ground fine) 
3 hard cooked eggs (riced) 

14 cup nut meats (chopped 
fine) 


4 tender stalks celery (chopped 


fine) 

White pepper to taste 
Salt to taste 

Enough Mayonnaise to moisten 


Mix all together and spread between slices of bread. Lettuce 
leaves or thin slices of pickle may be placed between slices, too. 


CLUB SANDWICH. 


Have in readiness the following articles, since a club sandwich 
must be made as quickly as possible in order to have the toast still 
warm when served. 


Medium thin slices of bread with 
edges trimmed 


Lettuce leaves 
Riped or stuffed olives 
Olive oil mayonnaise dressing 
Thin slices of bacon 


Slice cold chicken, white meat 
only 


Thin slices of tomatoes that are 
not too ripe 

Toast the bread to a light brown. Lay one slice of bread down 
and spread a leaf of lettuce on first, then lay a full layer of chicken. 
Over this spread a little mayonnaise, 2 thin slices of tomato and 2 
slices of bacon. Place another piece of toast over this, and on top of 
second piece of toast place lettuce, chicken, mayonnaise, bacon and 
tomato as on first layer. Now place another layer of toast over this. 
This makes 2 fillings and 3 layers of toast. With a sharp knife cut the 
bread from corner to corner, making a three-cornered sandwich. Place 
two of these on a plate and stick toothpicks through the sandwiches at 
both ends, fastening an olive on the top of each pick. Two tender 
shoots of celery should be placed on the plate also. 

EGG AND CHEESE TOAST SANDWICHES. 

Cut thin slices of bread and toast only lightly. Butter slices, 
then lay thin slices of cheese on bread and set back in oven until cheese 
melts. Poach eggs and season with salt and pepper. When cheese has 
melted, place a slice of toast on top of each cheese slice, pressing firmly 
together. Place sandwiches on plates and on top of each sandwich 
place a poached egg. Have on hand some hot milk, well seasoned with 
salt, pepper and butter. Over each egg and cheese sandwich pour a 
little of this hot liquid. 


— 250 — 




SANDWICHES 


PEANUT BUTTER AND CHEESE SANDWICHES. 

Take equal parts of peanut butter and soft cheese and spread be¬ 
tween thin slices of buttered bread. A lettuce leaf between layers 
adds to flavor. 


BANANA SANDWICHES. 

Spread crushed bananas mixed with pulverized sugar and peanut 
butter between graham slices of bread. 


— 251 — 



CHAPTER XXIII 


Punch, Drinks and Appetizers 


PUNCH APPETIZER. 

1 cup rich cherry juice Sugar to taste 

3 cups water 20 marshmallows 

Juice of 2 lemons 3 large bananas 

Combine cherry juice, water and lemon juice, then add enough 
sugar to suit taste. Stir until sugar is thoroughly dissolved. Next cut 
marshmallows in 4 or 6 pieces each and dice the bananas and add. 
Serve in small glasses, preceding the dinner. The marshmallows and 
bananas rise to the top of liquid. A straw and spoon should be pro¬ 
vided in serving this appetizer. 

GRAPE JUICE PUNCH. 

1 pint of grape juice Juice of 2 oranges 

1 cup sugar 1 cup pineapple juice 

Juice of 3 lemons 

Pour all into punch bowl and add 1 cup of water and 1 quart of 
cracked ice. More sugar and water may be added. 


CHERRY PUNCH. 

4 cups strong cherry juice 2 cups water 

4 cups strong tea Sweeten to taste 


Pour in a pitcher or punch bowl with cracked ice. Slice oranges 
to float on top. 


PHOSPHATE PUNCH. 


% pint lemon juice 
pint orange juice 
*4 pint strawberry juice, 
strained 


1 tablespoon acid phosphate 
1 lemon, sliced 
1 orange, sliced 
1 cup sugar 


Place all in punch bowl with 1 quart of cracked ice. If car¬ 
bonated water is added to this, punch will be much better. A small 
amount may be purchased from druggist. 


252 — 




PUNCH, DRINKS AND APPETIZERS 


PUNCH. 

Juice of 3 lemons 1 cup sugar 

Juice of 1 orange 1 cup water 

1 pint grape juice 1 cup pineapple juice 

Mix all together, strain, place in punch bowl with large piece of 
ice to cool. A few nasturtium leaves may be allowed to float on top 
if leaves are thoroughly washed first. 

FRUIT PUNCH. 

Juice of 6 lemons 1 pint of rich peach syrup 

1 cup pineapple juice 1 cup strawberry preserves 

Juice of 4 oranges 1 cup sugar 

I pint of tea (as for ice tea) 2 quarts water 

Mix all together and set on ice to chill. Before serving add 
cracked ice. 

PINEAPPLE LEMONADE. 

1 large pineapple 1 pint of sugar 

4 lemons 

Peel and grate pineapple, to which add the juice of 4 lemons. 
Pour over this mixture 1 quart of water and allow it to stand *4 hour, 
after which strain through a sieve, pressing all juice possible through. 
Add to this juice the sugar and enough cracked ice and water to make 
the desired flavor. Thin slices of lemon may be added to the liquid. 

APRICOT AND LEMONADE. 

1 cup rich apricot juice 1 quart of water 

3 lemons % cup sugar 

Cook apricots until tender, draining the juice to make 1 cup. Add 
the juice to one quart of water, together with the juice from 3 lemons. 
Use Y 2 cll P of sugar if apricots are cooked with sugar, but use more 
or to suit taste if not. When mixed and sugar is dissolved, add enough 
cracked ice to chill for serving. 

ORANGEADE. 

Boil 2 cups of water with 2 cups of sugar and the rind of 1 orange 
for 5 minutes. Remove from fire and cool. Remove the orange rind 
and add % cup orange juice and juice of 1 lemon. Add enough water 
and cracked ice to suit taste. 

GRAPE FRUIT COCKTAIL IN HALF SHELL. 

Cut grape fruit in halves. Remove the meat and fiber, keeping the 
meat as firm as possible. To fill 6 half shells, allow one orange in 

— 253 — 



NINE HUNDRED SUCCESSFUL RECIPES 


peeled and diced form, 1 large firm banana, 1 ring of pineapple cut in 
diced pieces, 12 marshmallows cut in quarters and the diced grape 
fruit meat taken from the 6 grape fruit halves. Mix all this together 
and place in even portions in the 6 shells. Sprinkle confectioners ’ 
sugar over each and serve cold. 

GINGER QUENCH. 

cup pineapple juice 1 % cups water 

% cup orange juice *4 teaspoon ground ginger 

cup lemon juice 1 Vi cups sugar 

Boil sugar and water 3 minutes, then cool and add all other in¬ 
gredients. Fill glasses half full with cracked ice, then fill with mixture 
and drink. 

BLANCHED ALMONDS. 

Place shelled almonds in cold water and when they boil 2 minutes 
dash them into cold water. Squeeze each kernel through the fingers 
and remove tough skins. Dry kernels on a cloth and place into a bowl 
where a few drops of salad oil has been placed. Shake the kernels 
around in bowl until they seem to be slightly greased, then place on a 
sheet and brown lightly. Remove from oven, and while yet hot 
sprinkle with fine salt. Any nuts may be prepared in same manner. 


254 — 



CHAPTER XXIV 


Jellies and Preserves 


LEMON JELLY. 

6 lemons 2J4 cups sugar 

6 cups cold water 

Secure thin-skinned, juicy lemons so this recipe will prove up 
perfectly. Wash lemons and slice in thin slices. Place lemons and 
cold water in a granite kettle and boil until the rinds are tender, then 
squeeze through a cloth. When squeezed through there should be 3 
cups of the juice. If lacking, add enough water to make 3 cups, and 
if more, boil down to 3 cups. Now combine the juice and sugar, and 
when sugar is dissolved strain through a cloth again, and either cook 
it in one cooking or divide and make two boilings. The smaller the 
quantity the clearer the jelly. Excellent for winter meals. Serve with 
wild game, lamb or pork. Save all small fancy jars and glasses for 
lemon jelly. This juice jellies quickly, so watch it carefully. 

ELDERBERRY AND GRAPE JELLY. 

4 cups ripe grapes 2 cups cold water 

1 cup ripe elderberries 

Cook all together until mushy, then strain through a cloth to drip. 
To each 2 cups of juice use l 1 ^ cups sugar. Boil till it shows signs of 
setting, boiling a small quantity at a time. This jelly does not have 
crystallized particles in it and is delicious. 

LUCILLE’S GOOSEBERRY AND PINEAPPLE PRESERVES. 

2 quarts diced pineapple 3% quarts sugar 

2 quarts gooseberries 

Boil all together until thick. Seal air-tight. 

— 255 — 




NINE HUNDRED SUCCESSFUL RECIPES 


CRANBERRY JELLY. 

4 cups of cranberries 2 cups sugar 

1*4 cups cold water 

Cook the cranberries and water for about 5 minutes, or until they 
become mushy. Remove from fire while hot and press through a sieve. 
Combine the pulp with the 2 cups of sugar and stir well. Pour out 
into molding cups or into a shallow enamel pan or platter and let stand 
until it is jellied in firm form. If fancy shapes are wanted, cut with 
any fancy cutter and serve on a plate or side dish. Fancy cut shapes 
may be used for garnishing meats of a delicate nature. 

PATTY’S THREE-MINUTE STRAWBERRY PRESERVES. 

3 lbs. strawberries 3 lbs. sugar 

Secure red, ripe, firm strawberries and allow the 3 pounds of 
berries and the 3 pounds of sugar to stand until a juice forms. When 
this has taken place, boil the mixture 3 minutes and seal in air-tight 
glass jars. 


RHUBARB PRESERVES. 

3 cups rhubarb 1 tablespoon lemon juice 

1*4 cups granulated sugar 

Select young, tender, pink rhubarb, wash and cut in inch lengths, 
allowing the peeling to remain on. Place the rhubarb in a granite 
saucepan with the sugar and lemon juice and allow it to stand until a 
juice has formed, which requires about 3 hours. After juice is formed, 
place rhubarb on stove over an asbestos mat to simmer and cook. Cook 
it very slowly and do not stir, but watch carefully until it thickens to 
desired consistency. Now remove from pan and can in in pint fruit 
jars. This makes only a small amount. The recipe may be doubled. 
One-eighth teaspoon of cinnamon and % teaspoon nutmeg may be 
added if desired. 


WATERMELON PRESERVES. 

1 gallon watermelon rind 2 teaspoons cinnamon 

1 cup water 1% teaspoons ground nutmeg 

8 cups sugar M teaspoon cloves 

1 whole lemon *4 teaspoon ginger 

Peel melon rind and free it from all red or pink. Cut in pieces 
about iy 2 inches by 1 inch in size, and measure after it is peeled and 
cut to see that you have 1 gallon good measure. Place the rind in a 
granite kettle with 1 teaspoonful of salt and enough cold water to 

— 256 — 



JELLIES AND PRESERVES 


cover and allow this to boil until rind is half tender enough for use. 
Make test by piercing with toothpick. When this stage has been 
reached, place rinds in colander and allow to drain for at least 2 
hours. When drained and dry, make a syrup by placing the 8 cups of 
sugar and 1 cup of water in kettle and boil until sugar is well dis¬ 
solved, stirring constantly during this process. When well dissolved 
and in thick syrup form, add the lemon in thin slices (peeling left on), 
cinnamon, nutmeg, cloves and ginger. Now add to this the melon 
rinds and boil all together until rinds are tender and the juice heavy 
and thick. Seal in glass jars. This makes 6 pints. 


ANNA’S BEST EVER PRESERVES. 

2 cups red raspberries 2 cups ripe currants 

2 cups gooseberries 6 cups cane sugar 

Place all ingredients in enamel kettle and let stand an hour or 
until the sugar is dissolved and juice has formed. Now cook the mix¬ 
ture slowly, stirring almost constantly, for about 10 minutes, the time 
to be decided by the condition of the gooseberries. The gooseberries 
should seem tender. When done seal in small airtight jars. A half 
cup of water could be added at the beginning if the juice seems scant. 

CLARA’S ONE-TWO-THREE CONSERVE. 

1 cup fresh picked cherries 2 cups strawberries 

(seeded) 3 cups granulated sugar 

Cook all three together until cherries are tender. Make in small 
quantities to insure beautiful red color. 


QUEEN PRESERVES. 


1 gallon watermelon rind 
9 cups sugar 
1 cup water 

1 ring candied pineapple, or 1 
ring of canned pineapple 
24 candied cherries (or mara¬ 
schino) 

1 whole lemon 


Yt cup shredded cocoanut 
Ys cup finely chopped citron 
Yt, cup small seedless raisins 
1 teaspoon ginger 

1 Yt teaspoons nutmeg 

2 teaspoons cinnamon 
Yk teaspoon cloves 


Peel and remove all red or pink meat, then cut rind in inch square 
pieces as nearly as possible. Place rind on to cook in enough cold 
water to cover, adding 1 teaspoon of salt to water. Cook until rind 
can be easily pierced with a toothpick, then drain in colander for at 
least 2 hours. When drained, prepare a syrup by taking the 9 cups 


— 257 



JELLIES AND PRESERVES 


of sugar, 1 cup of water and placing in granite kettle over fire. Stir 
this until sugar is all dissolved, then add the ring of pineapple, cut in 
small pieces, cut the cherries in 4 pieces each, the lemon unpeeled and 
in thin slices, the shredded cocoanut, chopped citron, raisins, ginger, 
nutmeg, cinnamon and cloves. Boil all together for 10 minutes, theh 
add watermelon rind and boil until the mixture is cooked down to a 
rich consistency and stirs heavy. Careful attention should be given 
so that the mixture does not burn. Seal in airtight glass jars. A 
most excellent treat for midwinter. Five pints is the amount the recipe 
makes when carefully followed and mixture cooked down. 


PINEAPPLE, CHERRY AND STRAWBERRY CONSERVE. 

5 cups sugar 2 cups seeded cherries 

34 cup water 2 cups strawberries 

2 cups diced fresh or canned 1 cup halved blanched almonds 

pineapple 

Place the sugar and water in kettle and allow it to come to a boil, 
then drop the pineapple and cherries in and boil slowly for 10 min¬ 
utes, stirring to see that it does not burn. Now drop the strawberries 
in and boil another 5 minutes before adding the nut meats. After nut 
meats are added, boil another 5 minutes, making about 25 minutes’ 
cooking. Seal in airtight fruit jars. 


SPANISH PEACH CONSERVE. 

3 quarts sliced peaches Juice of 2 lemons 

1 quart sliced apples 1 cup maraschino cherries and 

1 cup blanched and sliced the juice in which they were 

almonds canned 

2 cups seeded raisins 4 lbs. sugar 

Cook all slowly until it thickens, either allowing the Maraschino 
cherries to remain whole or halve them. Seal airtight. 


DAMSON PLUM CONSERVE. 


4 cups seeded damson plums 
% of a whole lemon, chopped 
fine 

36 of a whole orange, chopped 
fine 

234 cups cold water 


36 cup seeded raisins left whole 
34 cup thoroughly cleaned 
currants 

3 cups granulated sugar 
34 cup whole pecan nut meats 


Cut the meat from the plum seeds to make 4 cups. Place the 
lemon, orange and cold water in a kettle and boil slowly until the 
orange and lemon rind seems tender and the water is nearly boiled 
away. Now combine the boiled mixture, plums, raisins, currants and 

— 258 — 



NINE HUNDRED SUCCESSFUL RECIPES 


sugar and place over the fire on an asbestos mat and cook slowly untill 
mixture thickens and plums are tender. About 3 minutes before can¬ 
ning in airtight jars add the nut meats. If conserve seems thick addi¬ 
tional water may be added to suit. 

RHUBARB CONSERVE. 

8 cups rhubarb cut in inch 1^4 cups seedless raisins 

lengths 1 large orange 

5 cups white sugar and 1 cup 1 lemon 

brown sugar 

Place the rhubarb, sugar and thoroughly washed raisins in a pre¬ 
serving kettle. Grate the oranges and lemons, grating about half way 
through to the juice, then squeeze the juice into the kettle. Let all 
this mixture stand in the kettle for about an hour, then cook slowly 
until proper consistency and seal airtight. One cup nut meats may be 
added if desired. 


ORANGE MARMALADE. 

Slice 3 large oranges and 3 small lemons, cutting the slices in 
pieces. Add 11 cups of cold water and let this stand over night, then 
boil slowly for 50 minutes. Take from fire, add 8 cups of sugar and 
allow this to stand over night again, then boil for about 15 minutes, 
or until signs are for thickening. 

TO CAN GRAPE JUICE. 

Place cleaned, ripe grapes in a kettle and crush with potato 
masher. Bring to a boil and then boil 5 minutes. Cool the grapes 
and strain through a strong sack, allowing only the juice that comes 
by dripping to go into the juice kettle. To each 4 cups of the juice 
add 1 cup of water and 1 cup of sugar. Place juice on stove and boil 
for 5 minutes, then seal in sterilized bottles, corked with sealing wax 
poured and pressed down on the corks. After they are sealed in this 
manner and cold, it is well to dip each cork end into hot parafine wax, 
dipping the cork end in to a depth of 1 inch. Corks must be steri¬ 
lized before placing into bottles. Place them in a receptacle with tight 
cover and boil for 15 minutes. Grape juice looks nicer in bottles, is 
easier served and is an excellent way to utilize the good bottles on 
hand. When serving, this may be diluted. 

GRAPE AND ELDERBERRY JUICE. 

To each 4 cups of grape juice add 1 cupful of pure ripe elderberry 
juice, 1 cup of water and 1*4 cups sugar. Can the same way. 


— 259 — 



CHAPTER XXV 


Fried Chicken and Roast Turkey 


FRIED CHICKEN (AMERICAN STYLE). 

To make all kinds of frying an easier task it is a suggestion, 
worthy of consideration, that each housewife secure a large sized deep 
iron skillet. The new iron skillets are about 3 inches in depth, thus - 
allowing 2 layers of chicken to be fitted in without coming in contact 
with the lid. It is easier to regulate the heat for an iron or heavy 
skillet, and there is much less danger of wasting by burning. The 
price paid for this kind of a frying pan will be saved many times over 
from this standpoint alone. 

Chickens may be fried at different ages and sizes, but the 1 lb. 
dressed fowls are better when cooked by broiling. The fowl weighing 
from 1% to 2i/ 4 lbs. is an excellent size for the popular method of 
skillet frying. 

First of all see that the fowl is picked and free from pin feathers. 
Singe over gas flame or burning paper to free it from hairs. If the 
skin of the fowl seems to have dirt deeply imbedded in the pores it 
is advisable to wash the chicken with a mild white soap. A generous 
amount of soda may be spread over the skin and washed off for quick 
cleansing results also. It is sometimes necessary to scrape the skin 
with a semi-sharp knife to remove discoloration and dirt. If the skin 
of a fowl is examined closely through a magnifying glass, one is thor¬ 
oughly convinced that thorough cleansing is a necessity. 

After the fowl is thoroughly cleaned, draw it carefully, saving the 
heart, liver and gizzard. Cut the chicken in pieces according to joints 
and sized pieces desired. When cut, wash through two cold waters, 
but do not allow it to stand in plain or salted water at this time. 
There is no more necessity for allowing chicken to be soaked in water 
than it is necessary to soak beef steak or pork chops. Simply chill 
the chicken after washing. 

Chicken is better when fried in half butter and half lard, or lard 
substitute. We would suggest that enough fat be placed in the skillet 
to give the assurance that the chicken will be well oiled during the 


— 260 





FRIED CHICKEN AND ROAST TURKEY 


frying period. Heat the fat to frying heat, but far below smoking. 
Flour the pieces generously and fit them carefully in the skillet, being 
sure that the liver is tucked away in the back to prevent the “ pop¬ 
ping” and burns that many persons have experienced. When all pieces 
are fitted in to the skillet, cover tightly and allow it to fry slowly 
until the pieces are browned lightly, then salt and pepper sparingly 
on the top side before turning. After turning salt and pepper the 
other side sparingly and either allow the chicken to continue frying 
in covered form until done or allow the cover to remain off after the 
first turning, the former method being the better. There are many 
different ways of frying a chicken, but the process just given is the 
popular every-day method. 

Chicken may be fried by dipping the pieces in very fine cracker 
crumbs, dropped in very hot fat, browned quickly on both sides, then 
covered tightly and set in oven to simmer slowly until tender. 

Another method is to have a kettle half full of piping hot fat in 
readiness and drop the well floured pieces in and allow them to cook 
quickly in the deep fat. 

An ancient method was to place the chicken on to boil in a small 
amount of unsalted water. The chicken was allowed to cook until 
half tender and most of the water boiled away. The chicken was then 
dipped from the hot kettle, rolled in flour and placed in piping hot 
butter to brown over quickly on both sides. When browned, the 
liquid from the boiling kettle was poured into the skillet and the 
chicken covered and set back on the stove to simmer. This finished 
dish was called “Smothered Chicken.” 


ROASTING A YOUNG TURKEY. 

(Without Stuffing.) 

Use the same method for the dressing and cleaning of turkey as 
given for chicken. (See American Fried Chicken.) When the fowl 
is cleaned and trussed, lay it on a rack, set the rack under the broiler 
burner and allow the turkey to brown well over the entire surface. 
It is advisable to place a drip pan under the turkey at this time. This 
searing process alone usually requires from 30 to 40 minutes’ careful 
watching. When one is deprived of the use of a broiling oven for this 
preliminary work, the baking oven may be heated very hot and used. 
Place the turkey on a rack, with a drip pan under it, and with high 
pressure heat allow the fowl to remain long enough to brown evenly 
over the surface. This means the frequent turning of the fowl. 

When well seared and browned place the turkey on a rack, breast 
down, in baking pan. It is natural for the juice to drain through the 
fowl downward, hence the reason for turning the breast down. The 

— 261 — 



NINE HUNDRED SUCCESSFUL RECIPES 


breast being the chosen part, it is necessary to watch this point. To 
keep the back of the turkey from becoming too brown, thin slices of 
soaked salt pork may be placed evenly over it, or a thick dough batter 
may be spread over and allowed to remain for the greater part of the 
baking period. If any liquid oozed out of the fowl during the searing, 
pour it into the roasting pan with the turkey and add a little addi¬ 
tional hot water. Salt and pepper the turkey, sprinkle a little flour 
all over the surface, cover the roaster and set the fowl to bake on 
even medium heat. At regular intervals from this time on, till done, 
baste the turkey well, and at one other basting period an additional 
sprinkling of flour may be given. The fat or dough may be removed 
at the last quarter of baking period, to permit a final browning over 
the top. When the joints of the fowl seem loose it is a sure sign of 
the turkey being in a tender condition. About 3^ hours’ time is 
required for a 10 or 12 lb. turkey. 


— 262 — 



CHAPTER XXVI 


Frozen Desserts 


PINEAPPLE PARFAIT. 

1 cup grated pineapple 2 egg whites 

Vi cup water 2 tablespoons lemon juice 

1 cup sugar 2 cups whipping cream 

Boil the pineapple, water and sugar 5 minutes, then add slowly 
to well beaten egg whites, whipping briskly at last. Next add lemon 
juice and chill. Whip cream stiff and combine with the chilled in¬ 
gredients. Pack in ice and salt for 3 hours. 

ANGEL PARFAIT. 

% cup sugar 2 cups rich cream 

r At cup water Few grains of salt 

3 egg whites 

3 teaspoons of vanilla or less of 
other flavoring 

Boil the sugar and water until it threads (not hairs). When it 
reaches this stage set it aside to cool while the egg whites are being 
whipped very stiff. Now pour the syrup slowly into the eggs and whip 
briskly until smooth, then combine with the cream, add the salt and 
pour into the freezer. Freeze in the freezer by turning. A table¬ 
spoonful of gelatine dissolved in 2 tablespoons of cold water, then 
mixed with *4 cup of boiling water may be added to make parfait a 
little firmer. 


SUNSHINE PARFAIT. 

Make the same as Angel Parfait, only add the well beaten egg 
yolks to the egg white and syrup after it has been whipped until 
smooth and creamy. 

ANGEL PARFAIT IN MOLD. 

Follow these instructions carefully for a delicious light parfait : 
Soak 2 teaspoons of gelatine in 2 tablespoons of cold water for 5 

— 263 — 




FROZEN DESSERTS 


minutes, then add 2 tablespoons of boiling water and set aside. Boil 
14 cup granulated sugar with y 2 cup water until a thread forms (not 
a hair). When it threads, remove it from fire and let stand while 2 
egg whites are beaten very stiff, then pour the syrup slowly into the 
eggs and whip briskly until smooth. Now take the gelatine and strain 
through a cloth into the egg mixture and stir until well mixed, then 
set in cold place while 3 cups of whipping cream are whipped very stiff. 
When cream is stiff, fold the egg mixture into the cream, add 3 tea¬ 
spoons of vanilla extract and it is ready for freezing. This may be 
frozen in one solid mold or placed in individual molds, but the mold or 
molds must be equipped with tight covers to prevent any of salt or ice 
water seeping in while freezing. Pack in salt and ice and let stand 3 
or 4 hours before serving. Twelve or 14 servings may be made from 
this. 

CHOCOLATE PARFAIT WITH NUTS. 

% cup sweet milk 3 cups whipping cream 

% cup grated bitter chocolate 1 teaspoon vanilla 

1 cup sugar *4 cup chopped pecans 

Heat milk in double boiler; add chocolate and stir until smooth, 
then add sugar. When mixture is smooth and sugar dissolved, remove 
from fire and cool. Whip cream stiff, add vanilla and nuts and fold in 
chocolate mixture. Pour into a mold and pack in ice and salt for 3 
hours. If 4 parts ice and 1 part salt are used satisfactory results will 
follow. 


MAPLE PARFAIT. 

1 cup maple syrup 1 pint whipping cream 

4 eggs 

Beat egg yolks light, to which add the maple syrup. Cook in 
double boiler until thick. Cool mixture, then add the well whipped 
egg whites and whipped cream. Stir all together, pack in mold and 
set in salt and ice for 2 hours. 

ORANGE, LEMON AND BANANA ICE. 

3 cups water 4 large yellow bananas 

1*4 cups sugar 2 tablespoons lemon juice 

1 cup strained orange juice *4 tablespoon gelatine 

Place 2 cups of water in a saucepan with the sugar and boil 5 
minutes. Cool the syrup and add to it the strained orange juice. Next 
run the bananas through a sieve or colander and add to first mixture 
together with the lemon juice. Take the remaining cup of water and 
divide in 2 parts. Into one-half dissolve the gelatine and bring the 
other half to hot point. After the gelatine has soaked 5 minutes in the 

— 264 — 



JELLIES AND PRESERVES 


cold water, then add the hot water to it and ponr all over in fruit 
mixture. Either pour the mixture into freezer and freeze like this or 
take a few minutes more and run it all through a coarse cheese cloth 
and add to it enough yellow cake coloring to make it bright in color. 
If last suggestion is followed, ice will be beautiful and delicious. 

This makes 1 y 2 quarts in frozen form. 


BLACKBERRY OR RASPBERRY ICE. 

3 cups water 1% cups rich raspberry juice 

lbs cups sugar 1 tablespoon gelatine 

Take *4 cup of the water and into this dissolve the gelatine. Place 
the remaining water and sugar on to boil for about: 10 or 15 minutes. 
When boiled, remove from fire and combine with the raspberry juice 
and gelatine. Freeze hard and serve. 


QUICK MACAROON ICE CREAM. 

1 quart rich cream 2 teapoons vanilla or 

1 cup dry macaroon crumbs 1 teaspoon almond extract 

% cup sugar 

Combine all and freeze. 

CHOCOLATE ICE CREAM. 

% cup grated bitter chocolate 1 large can evaporated milk 

1 cup sugar (1% cups) 

2 cups milk Few grains of salt 

Place the chocolate in a double boiler and melt. When it becomes 
soft, add the sugar and milk alternately, stirring constantly to keep 
it smooth. When it boils up and is in even dark color, set it aside to 
cool. When cool add evaporated milk and salt, then freeze. Two tea¬ 
spoons of vanilla may also be added. 

CARAMEL ICE CREAM. 

1 H cups sugar 3 eggs 

U cup boiling water 1 quart rich cream 

2 cups sweet milk 2 teaspoons vanilla 

Melt .1 cup of sugar in iron skillet and let it brown to golden 
brown color, then add to it the *4 cup of boiling water. Beat the 3 
eggs light and add to the sweet milk, together with the remaining y 2 
cup of sugar. Cook in double boiler until it thickens, then remove 
from fire, add to first mixture and cool. Last add the rich cream and 
vanilla. Freeze. 

— 265 — 


( 



FROZEN DESSERTS 


VANILLA ICE CREAM. 

2 cups thick cream 1 *4 cups granulated sugar 

1 quart rich milk 2 tablespoons vanilla 

4 well beaten eggs Few grains of salt 

Freeze in freezer till stiff. 


VANILLA CUSTARD ICE CREAM. 

Beat 4 eggs till well mixed and combine with 1 quart of milk and 
1 14 cups of sugar. Cook in double boiler till it sets and thickens some. 
Take from fire and add 1 tablespoonful of gelatine dissolved in 3 table¬ 
spoons of cold water. Last add 2 cups thick cream and 2 tablespoons 
vanilla. Freeze in freezer till stiff. 


ORANGE ICE CREAM. 

2 cups sugar 1 cup single cream 

1 cup water 3 egg yolks 

2 cups strained orange juice 1 cup whipping cream 

Boil the sugar and water 5 minutes, then cool and add orange 
juice. Beat the egg yolks light and add to the single cream and cook 
in double boiler till it thickens, then remove from fire, cool and add to 
orange juice mixture. Last beat the whipping cream very stiff and 
add. Either freeze in freezer or pack in salt and ice and let stand 4 
hours. 

FROZEN FIG AND DATE PUDDING. 

2 cups stewed figs % teaspoon nutmeg 

1 tablespoon lemon juice 2 cups cream 

34 cup sugar cup halved dates 

Have figs stewed until tender. Run them through a sieve, and add 
lemon juice, sugar, nutmeg and cream. Seed dates and cut in halves, 
adding them whole to the mixture. Freeze stiff and serve with stiff, 
unsweetened whipped cream, or it may be served plain. 


FROZEN FRUIT PUDDING. 


1 cup sugar 
% cup water 
4 eggs 

1 quart cream 


cup candied pineapple 
M cup candied cherries 
cup blanched almonds 
M cup Sultana raisins 


Boil sugar and water together until it becomes a thick syrup. 
Beat yolks and whites together until very light. Pour the boiling thick 

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NINE HUNDRED SUCCESSFUL RECIPES 


syrup into the eggs and when it is well mixed place in a double boiler 
and cook till it thickens, stirring constantly. Remove from fire and 
cool. When cold, add the cream, chopped pineapple, cherries and al¬ 
monds. Next add washed and dried Sultana or yellow raisins 
Freeze until very stiff. Serve with heavy pineapple syrup. Other 
sauces may be used instead of pineapple syrup. 

PINEAPPLE SHERBET. 

94 cup sugar Few grains of salt 

M cup water 1 cup shredded pineapple 

2 egg whites 

Boil the sugar and water till it threads. If thermometer is used 
to 236° F. When boiled pour it into the well beaten egg whites. Add 
the salt and beat till creamy, then cool and add the pineapple. Put 
mixture in a mold with tight cover and pack in salt and ice to set for 
2 or 3 hours. 


Home Made Soap 

(Excellent.) 

11 cups melted and strained fat cup powdered borax 

5 cups cold water V* cup sugar 

1 can high grade standard lye 4 teaspoons oil of sassafrass 

cup ammonia 

Use any kind of old melted fat. Strain it through a cloth into 
a stone crock or enamel pan. Pour the 5 cups of cold water into an¬ 
other granite receptacle or stone crock, and into this dissolve the lye 
by pouring it in from the can and stirring. Add to the lye water the 
ammonia, powdered borax and sugar, stir again and cool to a luke¬ 
warm point. Now combine the lye mixture with the strained fat by 
pouring the lye mixture slowly into the fat, stirring constantly with 
a wooden stick. Add the sassafras and continue to stir until it be¬ 
comes creamy, which means about 15 minutes’ stirring. Set it away 
in some cool place and let it stand 36 hours before cutting or sawing 
into bars. If measurements and instructions are carefully followed 
there is no failure in following this recipe. 


— 267 — 





CHAPTER XXVII 


Mincemeat, Pickles 


and Relish 


QUICK MINCE MEAT. 


8 cups chopped apples 
8 cups finely chopped or ground 
tender neck meat 
1 lb. seeded raisins 

1 lb. currants 

2 glasses of tart jelly 

Mix all together and use soon 
length of time, boil 2 minutes, then 


4 cups light brown sugar 
1 teaspoon salt 
1 teaspoon cloves 
1 teaspoon nutmeg 
1 tablespoon cinnamon 

after making. If to be kept any 
ieal airtight. 


ECONOMY MINCE MEAT. 


1 lbs. lean beef, cooked and 
ground fine 

% lb. uncooked suet, ground 
fine 

1 lb. seeded raisins 
1 lb. thoroughly cleaned cur¬ 
rants 

H lb. citron, ground fine 
10 medium sized apples 

Mix all well together and keep 
to boiling point and boil 5 minutes, 


M cup dark molasses 
5 cups brown sugar 
cups vinegar 

2 teaspoons nutmeg 
1 teaspoon cloves 

3 teaspoons cinnamon 
1 teaspoon ginger 
1 M teaspoons salt 

in cold place in stone jar or bring 
then seal airtight in fruit jars. 


DILL PICKLES. 


Dill pickles are made by washing 5 to 6 inch length pickles, then 
soaking them in cold water for 4 or 5 hours. Remove the pickles from 
water and prepare as follows: 

Place a layer of grape or horseradish leaves in a stone jar. On 
top of leaves place pickles, then a few pieces of dill and a generous 

— 268 — 




MINCEMEAT, PICKLES AND RELISH 


sprinkle of salt. Repeat the layers in same way until jar is filled, then 
on top of all place a layer of grape leaves and weight it all down with 
a plate and a sterilized rock. 

BETH’S MUSTARD PICKLES. 


12 cucumbers 
14 medium sized onions 
7 green peppers 

1 large cauliflower head 

10 medium sized green tomatoes 

2 bunches celery 

1 gallon cold water 


2 cups salt 

5 tablespoons ground mustard 
1 cup flour 

1 tablespoon turmeric 

3 cups sugar 

6 % cups vinegar 


Slice and cut into pieces all the vegetables and place them in a 
granite kettle with the cold water and salt and let stand over night. 
In the morning drain off" a little of the liquid and put the rest of the 
mixture on to cook till it comes to a boil. When it comes to a boil mix 
the mustard, flour, turmeric and sugar together and add, together with 
the vinegar. Bring it all to a boil the second time, then seal in air¬ 
tight glass jars. 

MIXED SWEET PICKLES. 


1 small head cauliflower 
36 tender carrots 

36 small white onions 
36 very small pickles 
3 cups cider vinegar 
1*4 cups water 

2 cups sugar 


2 teaspoons nutmeg 

2 teaspoons cinnamon 
20 whole cloves 

3 teaspoons mustard seed 
J4 teaspoon ginger 

1 tablespoon salad oil 


Cook cauliflower, carrots and onions until tender and yet firm, 
having the cauliflower separated. When tender, cut each carrot in 
about 5 slices. Place all these ingredients, including the washed un¬ 
cooked pickles, in sterilized fruit jars. Next boil all remaining in¬ 
gredients together 5 minutes and pour into jars and seal airtight. 


WATERMELON PICKLES. 


1 gallon watermelon rind 
6 cups vinegar 
5 cups granulated and 1 cup 
brown sugar 
1 *4 teaspoons nutmeg 


teaspoon cloves 
U teaspoon allspice 
% teaspoon ginger 
2 sticks of cinnamon or 2 tea¬ 
spoons ground cinnamon 


Peel watermelon rind and remove all red or pink meat. Cut in de¬ 
sired sized pieces and see that there is one gallon in cut form. Place 
rind in kettle with enough cold water to cover and add 1 teaspoon salt. 
Boil until rind can be easily pierced with a toothpick, then drain in 


— 269 — 



NINE HUNDRED SUCCESSFUL RECIPES 


colander for at least two hours. When drained, place the vinegar, 
sugar, nutmeg, cloves, allspice, ginger and cinnamon in granite kettle 
and boil for 20 minutes before adding the rind. Now boil all together 
until rind looks transparent and juice has thickened. Seal in fruit 
jars airtight. One lemon may be washed, sliced and added if desired. 

ELLA’S EASY METHOD PICKLES. 

Select fresh crisp pickles, wash and wipe dry and pack in ster¬ 
ilized fruit jars. Take plain vinegar and bring to a boil and pour 
over the pickles in jar. To each jar add a few mustard seed, black 
pepper, any desired spice or flavoring. A tiny pinch of alum may be 
dropped into the jar before sealing airtight. If sweet pickles are 
wanted, add sugar to the boiling vinegar. Pickles prepared in this 
manner and sealed airtight keep perfectly. 

GRACE’S MUSTARD PICKLES. 

Pack clean dry medium sized pickles cut in halves in fruit jars. 
To each quart jar add 4 tablespoons sugar, 2 tablespoons salt and 2 
tablespoons dry ground mustard. Fill jar with cold vinegar and seal 
airtight. If properly sealed these will keep indefinitely. 

OIL PICKLES. 

50 pickles, three inches long 2 tablespoons mustard seed 

10 medium sized white onions 2 quarts cider vinegar 

1 small head of cauliflower cup salt 

% cup any kind of salad oil, 
olive oil being the best 

Slice pickles and onions. Separate cauliflower in small branch 
pieces, then mix all together with the salt. Pour into jar, weight 
down with plate and let stand about 4 hours. Drain, pack pickles in 
sterilized jars. Mix oil, mustard seed and vinegar together and pour 
into jars in cold condition. Seal airtight. 

PICKLED PEACHES. 

2J4 cups vinegar 3 sticks cinnamon or 1J4 tea- 

314 cups sugar spoons ground cinnamon 

11 teaspoon ground cloves or 15 1 teaspoon ginger or 1 piece of 

whole cloves ginger root 

1*4 teaspoons nutmeg 

Place all ingredients in an enamel kettle and boil for 15 minutes. 
At end of 15 minutes drop in enough peeled clingstone peaches to take 
up the syrup. Boil until the peaches are easily pierced with toothpick. 

— 270 — 



NINE HUNDRED SUCCESSFUL RECIPES 


Time must be determined by the ripeness of peaches. Do not cook 
till peaches lose their shape. Ordinarily 5 minutes’ boiling is ample 
time. 

SWEET PICKLED PEARS. 

1 peck medium sized firm pears 1 piece of ginger root, or 

2 lbs. light brown sugar 1 teaspoon ground ginger 

1 quart cider vinegar About 2 tablespoons whole cloves 

5 medium sticks of cinnamon 

Pare and halve the pears. Place the sugar, vinegar, cinnamon, 
ginger and cloves on to boil for 5 minutes. At the end of 5 minutes 
drop the pears in and cook just long enough for them to become about 
half tender. Place the pears in sterilized jars and fill with the boiling 
syrup. Seal airtight. If the jars lack syrup a little additional water 
or vinegar may be boiled and added. 


WINTER RELISH. 


3 large dill pickles 
6 medium sized sweet pickles 
1 Bermuda onion size of orange 
1 cup chopped cabbage 
3 pimentos 
1 large green pepper 


.2 tablespoons brown sugar 
2 tablespoons white sugar 
1 teaspoon salt 
*4 teaspoon white pepper 
Dash of cayenne pepper 
}4 cup vinegar 


Chop the pickles, onion, cabbage, pimentos and pepper fine. Com¬ 
bine with the other ingredients and boil 5 minutes; keep in glass jar 
and serve as wanted. 


CORN RELISH. 


15 large ears of corn 
1 *4 cups granulated sugar 
6 cups vinegar 

1 medium sized solid head of 
cabbage, chopped fine 
3 large green peppers, chopped 
fine 

1 large onion 


1 tablespoon chopped red pepper 
or 36 small red peppers taken 
from bottled pepper sauce 

114 tablespoons salt 

2 tablespoons dry mustard 

*4 teaspoon turmeric 

1 teaspoon mustard seed 

14 teaspoon celery salt or 14 tea¬ 
spoon celery seed 


Select corn of the small tender grain variety and cut from cob, 
being careful not to cut too deep. After cutting all that can be cut 
with knife, scrape the ears to secure the hearts, which usually are 
deep-seated in cob. Place the corn and vinegar in a granite kettle and 
cook for 10 minutes. At end of 10 minutes’ cooking period, add the 
cabbage, peppers, onion, red peppers, salt, mustard, turmeric, mustard 
seed and celery salt. Now cook again all together for 20 minutes. 
Seal in glass jars while hot. This makes 6 pints. 

— 271 — 




NINE HUNDRED SUCCESSFUL RECIPES 


COLD TOMATO RELISH. 


1 peck ripe tomatoes 
6 medium sized onions 
4 large green peppers 
Tender stalks from 2 bunches of 

celery 

2 red sweet peppers 


% cup salt 
4 cups cider vinegar 
3 cups sugar (or less) 

3 tablespoons mustard seed 
^ tablespoon celery seed 


Chop the tomatoes, onions, peppers and celery quite tine, to which 
add the y 2 cup of salt and let stand several hours, or over night. Drain 
off the liquid and add the vinegar, sugar, mustard and celery seed and 
seal without cooking. 


CUCUMBER RELISH. 

25 large cucumbers 2 cups granulated sugar 

10 large white onions 2 tablespoons celery seed 

1 large red sweet pepper 2 tablespoons mustard seed 

4 cups vinegar 1 tablespoon turmeric 

Peel cucumbers and either slice or cut in large diced pieces. Peel 
and chop onion in small sized pieces. Chop the red sweet pepper very 
tine. Now place all ingredients in granite kettle and boil for 20 min¬ 
utes. Seal airtight and put away for winter. This makes about 8 
pints. 

BEET RELISH. 


8 cups cooked and chopped 
beets 

6 cups chopped cabbage 
1 cup horseradish (bottle pre¬ 
pared or fresh grated) 


3 cups sugar 
2 teaspoons salt 

1 teaspoon pepper 

2 teaspoons mustard seed 


Mix all together and pack in fruit jars. Pour boiling vinegar in 
each jar and see that all spaces are tilled. Now pour the vinegar off 
again by tipping the jar and draining. Place the vinegar on and 
bring to boiling point again and pour into the jars. Now seal airtight 
and it will keep indefinitely. 


MAGENTA’S RELISH. 


16 red sweet peppers 
16 green sweet peppers 
4 green hot peppers 
4 red hot peppers 
16 medium sized white onions 


2 cups sugar (either granu¬ 
lated or brown) 

4 tablespoons salt 
4 cups vinegar 


Wash peppers and remove seeds. Grind peppers and onions in 
food chopper, then place mixture in kettle and cover with boiling 


— 272 — 



MINCEMEAT, PICKLES AND RELISH 


water. Cover pan and let stand 5 minutes. After it stands 5 minutes, 
drain and then add to it the sugar, salt and vinegar. Bring to boiling 
point and simmer for 20 minutes. Seal in airtight jars. 


SWEET PICKLE RELISH. 


5 cups green tomatoes, chopped 
and drained 

5 cups cabbage, chopped 

3 large sweet peppers, chopped 
2 large red sweet peppers, 

chopped 

4 large onions, chopped 

2 tablespoons mustard seed 
1 teaspoon celery seed 

6 small red peppers, chopped 


4 cups vinegar 
1 cup brown sugar 
1 cup white sugar 

1 tablespoon cinnamon 

2 tablespoons nutmeg 

1 teaspoon ginger 

2 tablespoons flour 

1 tablespoon ground mustard 
1 tablespoon whole cloves 


Mix all together, cook until tender, then seal airtight in fruit 

jars. 


POLLY’S PEANUT RELISH. 


2 tablespoons butter 
1 tablespoon flour 
1 cup water 

1 tablespoon sweet cream 
1 well beaten egg 
1 cup sugar 
1 teaspoon celery seed 


1 teaspoon cinnamon 
1 teaspoon cloves 
1 teaspoon vanilla 
1 tablespoon vinegar 
1 lb. unsalted peanuts, ground 
fine 


Place the butter in a skillet and melt. Add the flour and stir till 
brown like for gravy. Next add the water, sweet cream and well 
beaten egg in mixed form. Stir till smooth, then add all other in¬ 
gredients and boil together 2 minutes. Serve cold. 


DUTCH RELISH. 


8 cups green tomatoes, chopped 
4 cups cabbage, chopped 

9 onions, chopped 

6 large green peppers, chopped 
2 large red sweet peppers, 
chopped 


cup salt 

2 quarts of vinegar 

3 cups white or brown sugar 
1 cup flour 

Yz cup dry mustard 

4 tablespoons turmeric 


Place the tomatoes, cabbage, onion, green and red pepper and salt 
on to cook with 8 cups of cold water. Cook till tender, then drain and 
set aside. Place the vinegar in a large enamel bowl and add to it the 
sugar, flour, mustard and turmeric blended together. Boil this for 3 
minutes, then add the chopped mixture, boil another 5 minutes and seal 
in airtight pint jars. 


— 273 — 



NINE HUNDRED SUCCESSFUL RECIPES 


MENARD RELISH. 


3 large dill or sour pickles 
6 mediiun sized sweet pickles 
2 bermuda onions, size of 
oranges 

2 large red sweet peppers 

3 large green sweet peppers 
3 cups cabbage 

2 cups vinegar 


2 teaspoons salt 

teaspoon white ground 
pepper 

2 teaspoons mustard seed 
1 teaspoon dry mustard 
14 teaspoon celery seed 
% cup brown sugar 
1 tablespoon flour 


Slice pickles in thin slices and place in enamel bowl. Chop the 
onions, red and green peppers very fine and place in with pickles. 
Shred the cabbage and add. Next ponr in the vinegar and add salt, 
pepper, mustard, mustard seed and celery seed. Last blend the sugar 
and flour and add. Stir all the ingredients and boil for 5 minutes. 
Seal in airtight glass jars. 


REBA’S MUSTARD RELISH 


2 qts. sliced medium sized cu¬ 
cumbers 

1 qt. very small pickles 
1 qt. small white onions 
1 qt. small green tomatoes, 
sliced 


4 medium sized heads of cauli¬ 
flower 

6 green hot peppers, cut in 
pieces 


Make a brine strong enough to float an egg. Place all these 
ingredients in the brine and let stand over night. In the morning 
simmer all in the same brine until cauliflower is tender, then drain. 
Make a paste with the following ingredients: 

1 gal. vinegar mustard 

1 oz. turmeric 3 cups sugar 

Mt lb. high grade ground 2 cups flour 

Place the vinegar in enamel kettle. Mix all other ingredients 
together and add. Cook and stir ’til thick, then add the vegetables, 
bring to a boil and seal. 


GREEN TOMATO RELISH. 


1 peck green tomatoes 

1 cup salt 

4 cups water 
3 cups chopped raisins 

2 tablespoons cinnamon 
*4 tablespoon allspice 


1 tablespoon ginger 
1 tablespoon mustard 
1 tablespoon celery seed 

1 cup green peppers, chopped 
5 cups brown sugar 

2 quarts vinegar 


Chop the green tomatoes and let stand over night, mixed with 
the 1 cup of salt. Next morning drain well and place in granite kettle 

— 274 — 



MINCEMEAT, PICKLES AND RELISH 


with the 4 cups of water and boil 20 minutes. Drain again at the end 
of 20 minutes, then combine with all the other ingredients and return 
to fire and boil 10 minutes, then seal airtight for winter use. 


PICCALILLI. 


bushel green tomatoes 

1 peck of onions 

Tender stalks from 2 bunches of 
celery 

2 green peppers 

cup salt 


1 medium sized head of cauli¬ 
flower 

4 tablespoons mustard seed 

1 teaspoon ground cloves 

2 teaspoons cinnamon 

1 teaspoon ground mustard 
6 dry red hot peppers 


Slice the tomatoes, onions, celery and green peppers in a granite 
kettle to which add the salt and let stand over night. In the morning 
drain and add the cauliflower, separated in small branch pieces, the 
mustard seed, cloves, cinnamon, ground mustard and red peppers finely 
chopped. Add to- this equal parts of strong vinegar and water, bring¬ 
ing the liquid almost to the top of the pickle. Now add enough light 
brown sugar to suit individual taste and boil until the vegetables are 
easily pierced with a toothpick, then seal in airtight jars. This makes 
nearly 2 y 2 gallons. 


SPICED TOMATO CATSUP. 


30 large red tomatoes 
4 large onions 
12 peach tree leaves 
M cup sugar 
114 teaspoons cinnamon 
1 teaspoon cloves 
1 teaspoon nutmeg 


1 teaspoon ginger 

1 teaspoon ground mustard 

2 teaspoons celery salt 

1 teaspoon mustard seed 

2 teaspoons salt 

2 teaspoons tabasco sauce, or 
}4 teaspoon cayenne pepper 


Cook unpeeled tomatoes, onions and peach-tree leaves together 
until they are mushy, then run through a sieve into a granite kettle. 
Add the sugar to tomato mixture. Tie all the other ingredients up in a 
cheese cloth bag and cook with the mixture till of desired consistency, 
then bottle and seal airtight. 


RED TOMATO CATSUP. 


30 large red tomatoes 

2 large onions 

3 cups vinegar 

cups sugar 

14 teaspoon white pepper 


scant teaspoon cayenne 
pepper 

1 teaspoon dry mustard 
M teaspoon ginger 
lt4 tablespoons salt 


Select large red ripe tomatoes, wash, then place in kettle with 
the onions in chopped form. Boil until tender enough to run through 

— 275 — 



NINE HUNDRED SUCCESSFUL RECIPES 


a sieve. Sieve must have fine enough mesh to remove all seeds. It 
takes some few minutes to run the mixture through a sieve, but if 
carefully done very little pulp will be wasted. Now pour this tomato’ 
and onion mixture in a granite kettle and into it pour the vinegar, 
sugar, white pepper, cayenne, dry mustard, ginger and salt. Cook all 
together, stirring frequently. Cook and stir until it passes the watery 
stage and is of the desired thickness. Best results will follow if the 
mixture is not allowed to boil too rapidly. This makes a real red cat¬ 
sup and should be canned in bottles, corked, sealed with sealing wax, 
then when cold the cork end of the bottle dipped in melted paraffine 
wax. 


RIPE MANGO CHILI SAUCE. 


20 large red tomatoes 
3 medium sized onions 
5 large red mango peppers 
2 16 cups vinegar 
1 cup water 
1cups sugar 
1 16 tablespoons salt 
14 teaspoon white pepper 


2 teaspoons ground cinnamon 
2 teaspoons dry mustard 
14 teaspoon cloves 
14 teaspoon allspice 
16 teaspoon ginger 
14 teaspoon cayenne pepper or 
24 small peppers taken from 
pepper sauce bottle 


Scald and peel the tomatoes and cut out hard center cores. Chop 
the onions and red mangoes as fine as possible with chopper. Cut the 
tomatoes in small pieces with knife. Combine tomatoes, mangoes, 
onions and all other ingredients and cook in granite kettle until the 
mixture is thick or does not seem to be in a watery stage. A slow 
heat, constant stirring and watching is necessary. An hour to an hour 
and a half slow cooking is required. 

This recipe will make about 10 bottles. If a sweeter sauce is de¬ 
sired, more sugar may be added. Seal in airtight glass jars or bottles. 


CHILI SAUCE. 


25 large red tomatoes 
6 medium sized onions 
3 cups vinegar 
1 16 cups sugar 
1 tablespoons salt 
14 teaspoon white pepper 


14 teaspoon cayenne pepper 
2 teaspoons ground cinnamon 
2 teaspoons dry mustard 
}4 teaspoon ginger 
16 teaspoon cloves 
16 teaspoon allspice 


Scald and peel the tomatoes and see that the tough center core is 
removed. Chop the peeled onions as fine as can be chopped with 
chopper and add to tomatoes. Next add all other ingredients and cut 
tomatoes in small pieces and place in granite kettle. Cook all together, 
stirring frequently, until the sauce is thickened. This usually requires 
an hour or longer of slow cooking and careful watching. In a finished 
product the chili sauce is a bright, rich red and quite tasty. If one 


— 276 



MINCEMEAT, PICKLES AND RELISH 


would care for a more highly seasoned product, a little more of each 
of the flavoring ingredients may be added. 

This recipe makes 10 good sized bottles of chili sauce. Seal air¬ 
tight. 


IDEAL MINCE MEAT. 


3 lbs. of lean beef, cooked and 
ground fine 

1 lb. of suet, uncooked and 
ground 

1 lb. seeded raisins 

1 lb. thoroughly washed cur¬ 
rants 

% lb. citron, ground very fine 

12 medium sized apples, peeled 
and chopped 

1 lb. cooked apricots, chopped 
cup candied lemon peeling, 
ground fine 


*4 cup candied orange peeling, 
ground fine 

2 cups rich preserves of any va¬ 
riety 

1 cup dark molasses 

3 cups brown sugar 
5 cups white sugar 

3 cups strong vinegar 

3 cups cider 

4 teaspoons nutmeg 

2 teaspoons cloves 

5 teaspoons cinnamon 
2 teaspoons ginger 

1 tablespoon salt 


Cook the beef until it is so tender it falls into pieces, then run 
it through the chopper. Combine all ingredients and place on stove 
and cook for 5 minutes; seal in airtight jars for winter use. If the 
mince meat is made during cold weather it will keep in a stone jar 
unsealed if kept in cold place. Where it is not possible to use cider, 
all vinegar may be used instead, but in such case an additional cup of 
sugar must be added. This amount will make 7 quarts of mince meat 
and should be made at a cost not to exceed $3.00. 


VEGETABLE PASTE, 


40 large ripe tomatoes 
6 large sized carrots 
6 large sized onions 
6 large green peppers 
4 large red sweet peppers 
1 cup finely chopped parsley 
4 large bunches of celery 


1 2-lb. head of cabbage 
6 large turnips 

2 cups pearl barley 
1 cup rice 

3 tablespoons salt 

1 teaspoon cayenne pepper 


Wash and cut the tomatoes in pieces, but do hot peel. Wash and 
slice the carrots in unpeeled form. Peel the onion and slice. Wash, 
seed and chop the peppers. Chop the parsley very fine. Wash and 
chop celery, using white leaves and stalks. Chop the cabbage, then 
peel and slice turnips. Now combine all these ingredients, including 
barley, rice, salt and cayenne, and boil in one large kettle very slowly 
for two hours, stirring frequently so that the mixture does not stick. 
After 2 hours of slow boiling, remove from fire, cool and run through 
a colander. After it is pressed through a colander, return to stove 

— 277 — 



NINE HUNDRED SUCCESSFUL RECIPES 


and allow mixture to simmer slowly and cook down to a very thick 
paste. During the last of the cooking period it must be well protected 
from burning and the paste should be the consistency of firm apple 
butter. Place in sterilized small sized jars and seal. Paste may be 
opened during winter months and used for all soups and flavoring. It 
keeps indefinitely after it is opened during winter months. 


PEPPER HASH. 

12 red sweet peppers 3 tablespoons salt 

12 green peppers 2 cups white or dark sugar 

12 white onions 2 cups vinegar 

3 red hot peppers 

Grind peppers and onions fine and place in kettle. Pour boiling 
water over this and drain at once. Next add the salt, sugar and vine¬ 
gar and boil for 15 minutes, then seal airtight. 


GREEN TOMATO MINCE MEAT. 


6 cups green tomatoes 
6 cups apples 

1 cups sorghum molasses 

2 cups brown sugar 

2 cups white sugar 
1 lemon 

3 cups cider 
1 lb. suet 


2 lbs. raisins 
1 lb. currants 

1 piece of citron, size of egg 
% tablespoon allspice 

tablespoon cloves 

2 tablespoons cinnamon 

3 tablespoons nutmeg or mace 


Run tomatos through chopper, place in bag with a sprinkle of salt. 
Drain over night. Measure 6 cups after drained. Run raisins, citron, 
suet and whole lemon through grinder. Place all ingredients in granite 
vessel and cook until perfectly tender. Can in fruit jars. Remove 
seeds from the lemon before using. 


VINEGAR. 

A good vinegar may be made by boiling 3 gallons of rain water 
3 minutes, then add 3 lbs. dark brown sugar and cool to lukewarm. 
Toast 3 slices of white or rye bread and spread a cake of compressed 
yeast on each slice. Pour the sugar water into jar or keg, and place 
the toast in the liquid, yeast side down. Tie 2 thicknesses of cheese 
cloth over top, tie down securely and set aside for 6 weeks in warm 
place. At the end of 6 weeks, strain and bottle. Place corks in bottle, 
but do not seal. This is good at end of year. Better the longer it 
stands. Don’t cover too tight; the mixture needs oxygen during fer¬ 
mentation period. 


— 278 — 



Index 


A pg_g0g 

Affinity Pie ... 149 TWf T .^ 0 e 


Pages 


Alinda’s Uncooked Cold Icing. 81 

All Purpose Dough. 28 

Alma’s Ice Box Cake. 75 

Almond Cake “Ambrosia”. 76 

Almond Sour Cream Drop Cakes. . 92 

Almond Tea Bars. 95 

Almond Torte. 77 

American Chili Con Carne.!. 176 

Angel’s Delight. 105 

Angel Pood Loaf Cake. 70 

Angel Layer Cake. 71 

Angel Parfait . 263 

Angel Parfait In Mold. 263 

Anna’s Best Ever Preserves. 257 

Apple Cake. 100 

Apple Crust. 102 

Apple Custard Pie. 143 

Apple Fritters. 154 

Apple Meringue Cake. 57 

Apple Roll. 101 

Apple Sauce Cake. 57 

Apple Tapioca Pudding. 120 

Apple Tarts. 100 

Apple Salad. 227 

Apricot and Lemonade. 253 

Asparagus Salad. 220 

B 

Baked Apple Dumplihgs. 102 

Baked Apples, Stuffed. 101 

Baked Apples Stuffed With Dates 

and Figs . 108 

Baked Cauliflower. 196 

Baked Corn Croquettes. 183 

Baked Ham With Riced Eggs.... 170 

Baked Hash. 177 

Baked Heart Fricassee.,. ... 173 

Baked Hen Fricassee.. ... 166 

Baked One Meal Potato. 204 

Baked Oysters. 187 

Baked Potato (Mountain Style)... 204 

Baked Squabs. 169 

Baked Squash In the Shell. 209 

Baked or Steamed Brown Bread. . 33 

Baked Tomatoes. 206 

Baked Veal Hearts With Stuffing. 173 
Baking Powder Parker House 

Rolls . 34 

Banana Cake. 61 

Banana Cream Cake, No. 1. 61 

Banana Cream Cake, No. 2. 62 

Banana Fritters. 154 

Banana Nut Cream Pie. 138 

Banana Pineapple and Nut Salad. 228 

Banana Salad. 227 

Banana Sandwiches. 251 

Banana Whipped Cream Pie. 141 

Batter Cakes: 

Bread Crumb. 47 

Buckwheat Griddle. 46 

Canned Corn Batter. 45 

Corn Meal. 46 

Cream . 48 

German Raw Potato. 48 

Overnight Yeast . 48 

Raised Buckwheat. 46 

Raw Potato. 48 

Rice Griddle. 47 

Rolled Oats. 47 

Rye . 47 

Sour Milk. 46 

Sour Milk Bran. 49 

Sweet Milk . 48 

Sweet Milk Bran. 49 

Water. 45 

Whole Wheat. 45 

Batter For Frying Oysters. 179 

Bean Loafi.. 197 

Beans, Hollandaise Baked. 196 

Beaten Biscuit. 31 


Beef Relish." 272 

Beets, Boiled...207 

Bermuda Onion and Pork Sand¬ 
wich . 247 

Beth’s Mustard Pickles. 269 

Biscuits: 

Beaten . 31 

Egg Tea.! 31 

Irish . ig 

Health .. ’ ' 31 

Rolled Oats. 31 

Sour Milk. 30 

Sweet Milk. 30 

Blackberry or Raspberry Ice. 265 

Blackberry or Raspberry Roll, 

Fresh . 105 

Blackberry, Raspberry or Red 

Raspberry Cobbler. 106 

Black and White Pudding. Ill 

Black Walnut Kisses. 98 

Black Walnut Loaf Cake. 76 

Blanched Almonds. 254 

Blanc Mange With Fruit Sauce. . . 122 

Boiled Beets. 207 

Boiled Icing. 84 

Boiled Rice, First Process. 198 

Boiled Rice, Second Process. 198 

Boston Baked Beans. 197 

Bran Bread. 20 

Bran Cookies. 90 

Bran Muffins For Luncheon. 42 

Bran Nut Loaf. 36 

Bread Crumb Batter Cakes. 47 

Bread Crumb Muffins. 40 

Bread Pudding Made With Yeast.. 118 
Breads: 

Baked or Steamed Brown. 33 

Bran . 20 

Choice, Corn. 32 

Cocoa . 25 

Corn . 32 

Corn, Spoon. 32 

Cream . 21 

“Crackling,” Corn. 32 

Dry Yeast Sponge. 14 

Eggless Corn. 32 

Graham No. 1. 13 

Graham No. 2. 13 

Gluten . 17 

Health . 18 

Nut . 33 

One Graham Loaf. 37 

Pink . 12 

Quick . 33 

Quick Rye. 16 

Rolled Oats. 15 

Sally Lunn. 37 

Salt Rising. 15 

Salt Rising, Quick Method. 19 

School . 18 

Spiced . 24 

Sour Milk Thompson Breakfast 

Cakes . 35 

Sticks . 14 

Whey . 20 

White . 9 

Whole Wheat. 16 

Bread Sticks. 14 

Breakfast Cinnamon Rolls. 34 

Breakfast Pudding. 200 

Bride’s Cake. 67 

Bride’s Orange Basket Salad. 228 

Broiled Steak. 161 

Broiled Sweetbreads With Mush¬ 
rooms . 171 

Brown Sauce. 210 

Brown Sugar Cookies. 91 

Brown Sugar Hard Sauce. 125 

Brussels Sprouts. 201 

Buckwheat Griddle Cakes. 46 


— 279 — 
















































































































































MINCEMEAT, PICKLES AND RELISH 


Pages 


Buffet Salad. 219 

Buns, Hot Cross. 25 

Buns, Raised Graham. 25 

Buns, Sandwich. 19 

Burnt Sugar Cake. 64 

Burnt Sugar Syrup. 126 

Butter Macaroons. 96 

Butter Scotch Nut Rolls. 22 

Butter Scotch Pie. 150 

Butter Scotch Syrup For Deserts 

and Ice Creams. 127 

C 

Cabbage, Fried. 207 

Cabbage Slaw. 235 

Cabbage, Steamed, in White Sauce 207 
Cake: 

Alma’s Ice Box. 75 

Almond Cake “Ambrosia”. 76 

Angel Food, Loaf. 70 

Angel, Layer . 71 

Apple . 100 

Apple Meringue . 67 

Apple Sauce . 57 

Banana . 61 

Banana, Cream No. 1. 61 

Banana Cream No. 2. 62 

Black Walnut. 76 

Bride’s . 67 

Burnt Sugar . 64 

Chooey Cheese. 77 

Clayton Quick Coffee. 35 

Coffee . 26 

Devil’s Food. 59 

Eggless Chocolate. 63 

Fudge . 66 

Gold . 56 

Hard Time . 66 

Honey . 58 

Jam . 61 

Jelly . 74 

Lady Baltimore. 68 

Lazy . 68 

Lemon . 60 

Lemon Sunshine.,. 73 

Marble . 65 

Mock Angel. 71 

Molasses . 64 

One Egg Cocoanut. 69 

Orange '. 56 

Pickaninny . 73 

Pineapple . 73 

Plain Layer. 64 

Polly Anna. 75 

Pork . 65 

Pound . 59 

Red Chocolate. 62 

Ribbon Angel Food. 71 

Rich Fruit. 67 

Rose’s Spice. 76 

Six Egg White Angel Food. 70 

Sour Cream . 59 

Sour Milk Spice. 58 

Sour Milk Ginger. 58 

Sponge No. 1. 72 

Sponge No. 2. 72 

Sunshine . 72 

Three Day Ginger. 74 

Three Layer Chocolate. 61 

Tutti Frutti. 63 

Two or Three Layer Cocoanut. . 69 

White Fruit. 55 

White Layer . 63 

White Loaf . 55 

Zoo Loo. 68 

Calves’ Brains with Eggs. 173 

Candied Sweet Potatoes. 206 

Canned Corn Batter Cakes. 45 

Canned Corned Beef Sandwiches.. 249 

Canoe Salad. 221 

Caramel Currant Pie. 149 

Caramel Fried Cakes. 156 

Caramel Ice Cream. 265 

Caramel Loaf Cake. 6b 

Caramel Sauce. 123 


Pages 


Catsup, Red Tomato. 275 

Catsup, Spiced Tomato. 275 

Cauliflower, Baked. 196 

Cauliflower, Creamed. 196 

Cauliflower Salad. 222 

Celery and Tomato Salad. 220 

Celery Loaf. 201 

Celery Mayonnaise . 237 

Charlotte Russe. 122 

Cheese and Tomato Sandwich 

Salad . 221 

Cheese and Tomato Sauce. 213 

Cheese Balls . 194 

Cheese Bars . 193 

Cheese Cabbage and Pineapple 

Salad . 235 

Cheese Covering . 36 

Cheese Crisps . 194 

Cheese Fondue . 194 

Cheese Pie . 148 

Cheese Sauce For Fish. 214 

Cheese Souffle . 194 

Cheese Straws . 43 

Cherry Custard Pie. 144 

Cherry Pie . 145 

Cherry Punch . 252 

Chicken A-La-King . 165 

Chicken Croquettes . 186 

Chicken Omelet . 167 

Chicken Pie. 166 

Chicken Potato Puffs. 167 

Chicken Raviola . 179 

Chicken Rice In Casserole. 166 

Chicken Tamales . 167 

Chiffon Pudding. 108 

Children’s Breakfast Toasties. . . . 199 

Children’s Sweet Egg Noodles 

Soup . 160 

Chili Con Carne, American. 176 

Chili Con Carne, Mexican. 177 

Chili Con Carne, Rice. 176 

Chili Sauce. 276 

Chili Sauce, Ripe Mango. 276 

Chocolate Cream Pie. 139 

Chocolate Custard Pie. 139 

Chocolate Eclairs . 121 

Chocolate Fried Cakes. 156 

Chocolate Fritters . 155 

Chocolate Ice Cream. 265 

Chocolate Icing . 83 

Chocolate Jiffy Icing. 82 

Chocolate Parfait With Nuts. 264 

Chocolate Pie . 145 

Choice Corn Bread. 32 

Chooey Chese Cake. 77 

Cider Baked Ham. 170 

Cinnamon Apples. 119 

Citron Cookies . 89 

Citron Macaroons . 96 

Circle Salad. 229 

Clam Chowder. 190 

Clara’s One-Two-Three Conserve. 257 

Clayton Quick Coffee Cake. 35 

Club Sandwich. 250 

Cobbler, Blackberry, Raspberry or 

Red Raspberry. 106 

Cobbler, Rich Cherry. 105 

Cobbler, Steamed Apple. 101 

Cocoa Bread . 25 

Cocoa Cup Cakes. 94 

Cocoa For Breakfast or Luncheon 200 

Cocoa Muffins . 41 

Cocoa Pudding Sauce. 126 

Cocoanut Cookies . 86 

Cocoanut Covered Fried Cakes... 156 

Cocoanut Cream Pie. 140 

Cocoanut Custard Pie. 142 

Codfish Balls. 189 

Codfish, Creamed. 189 

Codfish Salad . 230 

Coffee Cake. 26 

Coffee Cake, Clayton.:... . 35 

Coffee Cake, Quick Cheese. 36 

Coffee Cake, Sponge. 27 

Cold Icing and Filling. 80 


— 280 — 






























































































































































INDEX 


Pages 

Cold Tomato Relish. 272 

Combination Salad. 219 

Conserve, Damson Plum. 258 

Conserve, Pineapple Cherry and 

Strawberry . 258 

Conserve, Rhubarb. 259 

Conserve, Spanish Peach. 258 

Cooked Cabbage Salad. 225 

Cooked Cream Salad Dressing. .. . 238 

Cooked Oil Salad Dressing. 239 

Cookies: 

Almond Tea Bars. 95 

Bran . 90 

Brown Sugar. 91 

Cheese Bars. 193 

Citron . 89 

Cocoanut . 86 

Corn Flake . 88 

Corn Flake Rocks. 96 

Corn Meal . 43 

Crumb . 87 

Economy . 90 

Florence’s Christmas. 91 

Frances’s Almond. 91 

Ginger Snaps. 98 

Graham Wafers. 95 

Health . 87 

Hermits . 95 

Honey . 86 

Ideal Ginger Snaps. 98 

Jumbles . 94 

Lillie’s Sliced. 90 

Marie’s Butter. 91 

Nut . 88 

Nut Squares. 95 

Orange Tea. 92 

Peanut Butter. 87 

Pepper Nuts. 99 

Prune . 89 

Sour Cream. 88 

Soft Ginger. 89 

Sophia’s Brownies. 99 

Sugar . 89 

Tea Cakes. 92 

Vanilla Wafers. 94 

Coriander and Pepper Ball Loaf. . 177 

Corn Cob Syrup. 50 

Corn Flake Cookies. 88 

Corn Flake Drops and Kisses.... 98 

Corn Flake Rocks. 96 

Corn Fritters . 154 

Corn Meal Cakes. 46 

Corn Meal Wafers. 43 

Corn Pudding . 114 

Corn Relish . 271 

Corn Starch Pudding. 113 

Cottage Cheese No. 1. 194 

Cottage Cheese No. 2. 195 

Cottage Cheese Salad. 233 

Cottage Pudding No. 1. 113 

Cottage Pudding No. 2. 113 

Cove Oyster Salad. 231 

Crab Salad . 232 

“Crackling” Corn Bread. 32 

Cranberry Jelly. 256 

Cranberry Salad . 229 

Cream Batter Cakes. 48 

Cream Bread . 21 

Cream of Asparagus Soup. 159 

Cream of Carrot Soup. 159 

Cream of Celery Soup. 158 

Cream of Chicken Soup. 157 

Cream of Corn . 159 

Cream of Kidney Bean Soup. 158 

Cream of Mushroom Soup. 160 

Cream of Pea Soup. 157 

Cream of Potato Soup. 157 

Cream of Tomato Soup. 159 

Cream of Vegetable Soup. 158 

Cream Parker House Rolls. 22 

Cream Pie . 140 

Cream Puffs . 106 

Cream Sauce . 12- 

Creamed Cabbage Salad. 223 

Creamed Cauliflower . 196 


Pages 


Creamed Codfish . 189 

Creamed Dried Beef on Toast 

With Riced Eggs. 174 

Creamed Egg Plant. 208 

Creamed Oyster Plant (or Salsify) 202 
Creamed Shrimp in Pate Shells. . 188 

Creamed Shrimps With Eggs. 189 

Creole Sauce. 212 

Croquettes: 

Baked Corn. 183 

Chicken . 186 

Currant Crumb . 183 

Lobster . 183 

Potato . 184 

Rolled Oats. 182 

Salmon . 183 

Suggestions . 182 

Crumb Cookies. 87 

Crumb Pudding . 109 

Crumb Puff Pastry. 131 

Cucumber and Cheese Sandwiches 247 

Cucumber Dressing . 214 

Cucumber, Onion and Cheese Sand¬ 
wiches . 247 

Cucumber Relish . 272 

Cucumber Salad . 217 

Currant Crumb Croquettes. 183 

Currant Fried Cakes. 156 

Currant Tarts . 107 

Custard Nut Pie. 143 

Custard Sauce . 126 

D 

Dainty Dumplings . 185 

Dainty Fruit Pudding. 110 

Dainty Fruit Salad. 226 

Dainty Shrimp Sandwiches. 245 

Damson Plum Conserve. 258 

Danish Pudding. 114 

Dark Molasses Cakes. 46 

Date and Marshmallow Pudding. . 115 

Date Nut Filling. 79 

Date Pie . 150 

Date Pudding . Ill 

Dates, Stuffed and Candied. 121 

Delicious Liver Sandwiches. 249 

Delmonico Lunch. 193 

Deviled Eggs. 192 

Devil’s Food Cake. 59 

Dill Pickles. 268 

Divinity Filling . 80 

Divinity Pie No. 1. 148 

Divinity Pie No. 2. 148 

Dixie Chocolate Icing. 82 

Dixie Pudding . 117 

Doughnuts, Raised. 24 

Drawn Butter. 210 

Dressing For Fowl, Oyster and 

Celery . 169 

Dried Apricot Pie. 151 

Dried Peach Pudding. 116 

Drop Dumplings. 185 

Dry Yeast Sponge Bread. 14 

Dumplings: 

Baked Apple. 102 

Dainty . 185 

Drop . 185 

Fruit . 103 

Meat . 185 

Raw Potato. 185 

Suggestions . 182 

Dutch Relish. 273 

E 

Economy Cookies . 90 

Economy Mince Meat. 268 

Economy Pie Crust. 130 

Egg and Cheese Toast Sandwiches 250 

Eggless Corn Bread. 32 

Eggless Chocolate Cake. 63 

Eggless Chocolate Pie. 144 

Eggless Fruit Muffins. 40 

Egg Plant, Creamed. 208 

Egg Plant, Fried. 208 


— 281 — 
























































































































































NINE HUNDRED SUCCESSFUL RECIPES 


Pages 


Egg Tea Biscuit. 31 

Eggs A-La-Golden Rod. 191 

Elderberry and Apple Pie. 135 

Elderberry and Grape Jelly. 255 

Elizabeth’s Ice Cream Pie. 141 

Elkhart Drop Cakes. 92 

Ella’s Easy Method Pickles. 270 

English Plum Pudding. 118 

English Toast . 199 

F 

Fancy Apple Pie. 136 

Fats, To Clarify. 181 

Ferguson Gems. 97 

Fig Nut Filling.. . 79 

Filling For Cream Puffs. 106 

Fish Stuffing . 178 

Flake Pie Crust. 130 

Florence’s Christmas Cookies. 91 

Fondant For Cakes and Candy. . . 84 

Frances’s Almond Cookies. 91 

French Dressing. 239 

French Fried Potatoes. 204 

French Toast. 199 

French Waffles . 50 

Fresh Blackberry or Raspberry 

Roll Sauce. 105 

Fresh Blackberry Pie. 133 

Fresh Gooseberry Pie. 134 

Fresh Peach Pie. 135 

Fresh Raspberry Pie. 133 

Fresh Rhubarb Pie. 137 

Fresh Strawberry Pie No. 1. 133 

Fresh Strawberry Pie No. 2. 133 

Fricassee, Baked Heart. 173 

Fricassee, Baked Hen. 166 

Fricassee, Veal . 172 

Fried Apple Pie. 136 

Fried Cabbage . 207 

Fried Cakes: 

Suggestions . 153 

Caramel . 156 

Chocolate . 156 

Cocoanut Covered. 156 

Currant .. . 156 

Fried Cakes. 155 

Potato . 156 

Sour Milk. 156- 

Fried Chicken (American Style).. 260 

Fried Egg Plant. 208 

Fried Oysters. 187 

Fried Tomatoes . 207 

Fritters: 

Suggestions . 153 

Apple . 154 

Banana . 154 

Chocolate . 155 

Corn . 154 

Pineapple . 155 

Rice . 154 

Frozen Fig and Date Pudding. . . . 266 

Frozen Fruit Pudding. 266 

Fruit and Nut Sandwiches. 249 

Fruit Dumplings. 103 

Fruit Pudding . 116 

Fruit Punch . 253 

Fruit Salad in Mold. 226 

Fruit Sauce . 124 

Fudge Cake. 66 

G 

Geraldine’s Boston Cream Pie.... 141 

German Potato Salad. 223 

German Raw Potato Cakes. 48 

Ginger Bread, Hot Water. 69 

Ginger Cake, Sour Milk. 58 

Ginger Cake, Stuffed. 74 

Ginger Cake, Three Day. 74 

Ginger Snaps. 98 

Ginger Quench. 254 

Gluten Bread . 17 

Gluten Muffins . 40 

Gold Cake . 56 

Gold Cake Filling. 79 


Pages 


Gold Noodles No. 3. 184 

Gold Nut Icing. 83 

Gold Sauce . 125 

Goose, How To Roast. 169 

Grace’s Mustard Pickles. 270 

Graham Bread No. 1. 13 

Graham Bread No. 2. 13 

Graham Muffins . 41 

Graham Wafers. 95 

Grape and Elderberry Juice. 259 

Grapefruit . 200 

Grapefruit Cucumber and Cheese 

Salad . 217 

Grape Fruit Cocktail In The Half 

Shell . 253 

Grapefruit Salad . 217 

Grape Juice Punch. 252 

Grape Juice, To Can. 259 

Green Bean and Pimento Salad.. 223 

Green Mountain Salad. 222 

Green Pepper and Cottage Cheese 

Salad . 234 

Guest Salad. 227 

Green Sweet Pepper Mayonnaise. 238 

Green Tomato Mince Meat. 278 

Green Tomato Relish. 274 

H 

Ham Au Gratin. 170 

Hamburger Pats. 174 

Ham Sandwiches. 249 

Hash, Baked . 177 

Hash Green Sandwiches. 246 

Hard Sauce No. 1. 124 

Hard Sauce No. 2. 124 

Hard Time Cake. 56 

Health Biscuits . 31 

Health Bread. 18 

Health Cookies . 87 

Health Pudding. 117 

Hermits . 95 

Hoe Cake . 35 

Hollandaise Baked Beans. 196 

Hollandaise Sauce. 212 

Holubki . 180 

Home Prepared Mustard. 242 

Home Made Soap. 267 

Honey Cake . 58 

Honey Cookies. 86 

Horseradish Cream Sauce. 213 

Horseradish Dressing. 213 

Horseradish, Mock . 213 

Hot Cross Buns. 25 

Hot Dutch Slaw. 236 

Hot Water Ginger Bread. 69 

How To Make a Tough Steak 

Tender . 164 

How To Roast a Goose. 169 

Hungarian Goulash. 175 

I 

Ice Cream, Caramel . 265 

Ice Cream, Chocolate . 265 

Ice Cream, Orange. 266 

Ice Cream, Quick Macaroon. 265 

Ice Cream, Vanilla . 266 

Ice Cream, Vanilla Custard. 266 

Ice, Orange, Lemon and Banana. . 264 

Ice Water Meringue. 162 

Icings and Fillings. 

Alinda’s Uncooked. 81 

Boiled . 84 

Chocolate . 83 

Chocolate Jiffy. 82 

Cold . 80 

Divinity . 80 

Dixie Chocolate . 82 

Fig Nut . 79 

Fondant . 84 

Gold Cake . 79 

Gold Nut. 83 

Ideal Caramel. 82 

Jiffy . 81 

Lady Baltimore . 81 


— 282 — 




















































































































































INDEX 


Icings and Fillings—Continued: Pages 


Lelia’s Sandwich. 247 

Lemon . 60 

Marhsmallow Jiffy...... 81 

Marshmallow Nut. 83 

Mock Caramel . 83 

Orange . 84 

Pineapple Cake . 80 

Pineapple Cream Cake. 80 

Polly Anna.... 81 

Soft Chocolate. 83 

Suggestions . 78 

Viola’s Lemon Cheese Filling. . . 80 

Ideal Caramel Icing. 82 

Ideal Chicken Salad. 233 

Ideal Corn Bread. 32 

Ideal Custard Pie. 143 

Ideal Ginger Snaps. 98 

Ideal Mince Meat. 277 

Ideal Olive Oil Mayonnaise. 237 

Ideal Salad Dressing. 240 

Ideal Sandwiches . 250 

Irish Biscuit . 16 

Indian Pudding. 116 

Italian Raviola . 179 

Italian Spaghetti . 180 

J 

Jam Cake. 61 

Jam Cream Pie. 140 

Jam Pudding . 120 

Jellied Salmon Loaf. 188 

Jellies. 

Cranberry . 256 

Elderberry and Grape. 255 

Lemon . 255 

Jelly Cake. 74 

Jelly Roll. 104 

Jiffy Icing. 81 

Jumbles . 94 

K 

Kidney Bean Soup No. 2. 158 

Kisses, Black Walnut. 98 

L 

Lady Baltimore Cake. 68 

Lady Baltimore Icing. 81 

Lady Fingers. 97 

Lamb A La King. 165 

Lazy Cake. 68 

Leftover Potatoes With Eggs. 202 

Lemon Cake . 60 

Lemon Filling . 60 

Lemon Jelly. 255 

Lemon Pie No. 1. 132 

Lemon Pie No. 2. 132 

Lemon Roll. 104 

Lemon Sauce . 124 

Lemon Sauce For Fish. 214 

Lemon Snow Pudding. 109 

Lemon Sponge Cream Pie. 142 

Lemon Sunshine Cake. 73 

Lelia’s Sandwich Filling. 247 

Lettuce and Onion Salad. 220 

Lettuce Salad . 220 

Lillie’s Sliced Cookies. 90 

Lima Bean Salad. 223 

Liver Loaf. 172 

Loaves: 

Bean . 197 

Beef . 171 

Bran Nut. 36 

Celery . 201 

Jellied Salmon. 188 

Liver . 172 

Mush . 193 

Prune Bran. 37 

Rice Salmon. 188 

Sage Pork. 171 

Salmon . 187 

Veal Crumb. 172 

Lobster Croquettes . 183 

Lobster Cutlets . 189 

Lobster Salad. 230 


Pages 

Lucille’s Gooseberry and Pineapple 


Preserves . 255 

Lyonnaise Potatoes. 203 

M 

Macaroni Au Gratin. 195 

Macaroni Salad. 233 

Macaroons, Butter.. 96 

Macaroons, Citron. 96 

Macaroons, Peanut. 96 

Macedoine Salad. 226 

Magenta’s Relish . 272 

Maple Parfait. 264 

Marble Cake. 65 

Marguerites . 97 

Marie’s Butter Cookies. 91 

Marshmallow Cocoanut Cream 

Pudding . 114 

Marshmallow Cream Nut Pie. 139 

Marshmallow Jiffy Icing. 81 

Marshmallow Nut Icing. 83 

Marshmallow Nut Salad. 234 

Marshmallow Pecan Sandwiches. . 248 

Marshmallow Pudding. 109 

Marshmallow Sauce. 125 

Matilda’s Schaum Torte. 77 

Meat Dishes: 

Baked Ham With Riced Eggs.. 170 

Baked Heart Fricassee. 173 

Baked Veal Hearts, With Stuf¬ 
fing . 173 

Calves’ Brains With Eggs. 173 

Chicken A-La-King. . . .'. 165 

Chicken Pie .. . 166 

Chicken Potato Puffs. 167 

Chicken Raviola . 179 

Chicken Rice in Casserole. 166 

Chicken Tamales .. 167 

Coriander and Pepper Ball Loaf 177 
Creamed Dried Beef on Toast 

With Riced Eggs. 174 

Ham Au Gratin. 170 

Hamburger Pats. 174 

Hungarian Goulash. 175 

Italian Raviola. 179 

Lamb A-La-King. 165 

Meat Stuffed Peppers. 176 

Pigs in Blankets. 178 

Rice Stuffed Peppers. 199 

Sweet Bread A-La-King. 165 

Veal A-La-King . 165 

Veal Fricassee . 172 

Meat Dumplings . 185 

Meats: 

Baked Squabs. 169 

Broiled Steak. 161 

Cider Baked Ham. 170 

Fried Chicken (American Style) 260 

How To Roast a Goose. 169 

Mexican Steak. 163 

One Meal Steak. 162 

Planked Steak. 164 

Pressed Chicken. 166 

Roasting a Young Turkey. 261 

Skillet Broiled Steak. 163 

Smoked Ham Roast. 170 

Spanish Steak. 161 

Steak In Casserole. 163 

Stuffed Steak. 162 

Swiss Steak. 162 

Meat Stuffed Peppers. 176 

Mexican Chili Con Carne. 177 

Mexican Dressing. 242 

Menard Relish. 274 

Mexican Salad. 218 

Mexican Steak. 163 

Meringue, Ice Water. 152 

Meringue, Two Egg White. 152 

Minced Apple Pie. 135 

Minced Sandwiches. 245 

Mince Meat, Economy. 268 

Mince Meat, Green Tomato. 278 

Mince Meat, Ideal . 277 

Mince Meat, Quick. 268 

Mint Sauce. 210 


— 283 — 























































































































































NINE HUNDRED SUCCESSFUL RECIPES 


3PcL§"0 s 

Mixed Sweet Pickles. 269 

Mock Angel Food Cake. 71 

Mock Caramel Icing. 83 

Mock Cherry Pie. 134 

Mock Horseradish. 213 

Mock Whipped Cream. 126 

Molasses Cake. 64 

Molasses Pie. 147 

Monday Pudding..... 117 

Muffins: 

Bread Crumb. 40 

Bran, For Luncheon. 42 

Cocoa . 41 

Eggless Fruit. 40 

Gluten . 40 

Graham . 41 

Plain . 39 

Plain Bran. 42 

Potato . 41 

Rice . 39 

Rye . 41 

Sour Milk Plain Bran. 42 

Sultana Rice Raised. 27 

Wheat and Corn Meal. 39 

Whole Wheat. 40 

Mush Loaf. 193 

Mushroom Sauce. 212 

Mustard Dressing. 214 

Mustard, Home Prepared. 242 

sr 

Nasturtium Salad. 223 

Navy Bean Stew With Dumplings 175 

New Peas . 202 

New Peas and Carrots. 201 

Nifty Sandwiches. 248 

Nippy Sandwiches. 248 

Nut Bread . 33 

Nut, Cheese and Pickle Sand¬ 
wiches . 249 

Nut Cookies . 88 

Nutmeg Sauce . 125 

Nut Squares. 95 

Noel Cup Cakes. 93 

Noodles: 

Children’s Sweet Egg. 160 

Gold . 184 

Noodles No. 1. 184 

Noodles No. 2. 184 

Novelty Lemon Pie. 132 

o 

Oil Pickles . 270 

Omelet, Chicken . 167 

Omelet, Plain. 191 

Omelet Puff, With Cheese. 191 

One-Egg Cocoanut Cake. 69 

One Graham Loaf. 37 

One Meal Endive Salad. 225 

One Meal Boston Bake. 168 

One Meal Macaroni Dish. 

One Meal Salad . 221 

One Meal Steak. 162 

One Meal Stew. 175 

Onions Stuffed, Baked. 208 

Orangeade . 253 

Orange Cake. 56 

Orange Frosting . 84 

Orange Ice Cream. 266 

Orange, Lemon and Banana Ice. . 264 

Orange Marmalade . 259 

Orange Pie . 137 

Orange Pudding . 115 

Orange Salad. 217 

Orange Sauce . 125 

Orange Tea Cakes. 92 

Overnight Yeast Batter Cakes... 48 
Oyster and Celery Dressing For 

Fowl . 169 

Oyster Cocktail. 187 

Oyster Plant (or Salsify), 

Creamed . 202 

Oysters, Fried. 187 

Oysters, Scalloped. 178 


jp p^g , 0g 

Parfait, Angel. 263 

Parfait, Angel, In Mold. 263 

Parfait, Chocolate With Nuts.... 164 

Parfait, Maple. 264 

Parfait, Pineapple. 263 

Parfait, Sunshine. 263 

Parsnips . 208 

Ps.stry * 

Crumb Puff Pastry. 131 

Economy . 130 

Flake Pie Crust. 130 

Plain Pie Crust For One Shell.. 131 

Puff Paste. 131 

Suggestions . 128 

Patty’s Three-Minute Strawberry 

Preserves . 256 

Peach Cream Pie. 138 

Peach Fluff. 122 

Peach Short Cake. 103 

Peanut Butter Cookies. 87 

Peanut Butter and Cheese Sand¬ 
wiches . 251 

Peanut Macaroons. 96 

Pear Salad. 228 

Pea Salad. 224 

Peas and Carrots.. 201 

Peas, New. 202 

Pecan Kisses. 99 

Pepper and Onion Salad. 218 

Pepper Hash. 278 

Pepper Nuts. 99 

Phosphate Punch. 252 

Piccalilli . 275 

Pickaninny Cake. 73 

Pickled Peaches. 270 

Pickles: 

Beth’s Mustard. 269 

Diel . 268 

Ella’s Easy Method. 270 

Grace’s Mustard. 270 

Mixed Sweet.. ... 269 

Oil . 270 

Peaches . 270 

Piccalilli . 275 

Sweet Pickled Pears. 271 

Watermelon . 269 

Pies: 

Affinity . 149 

Apple Custard. 143 

Banana Nut Cream. 138 

Banana Whipped Cream. 141 

Butter Scotch. 150 

Caramel Currant. 149 

Cherry . 145 

Cherry Custard. 144 

Cheese . 148 

Chocolate . 145 

Chocolate Custard. 139 

Chocolate Cream. 139 

Cocoanut Cream . 140 

Cocoanut Custard . 142 

Cream . 140 

Custard Nut. 143 

Date . 160 

Divinity No. 1. 148 

Divinity No. 2. 148 

Dried Apricot. 151 

Eggless Chocolate. 144 

Elderberry and Apple. 135 

Elizabeth’s Ice Cream. 141 

Fancy Apple. 136 

Fried Apple. 136 

Fresh Strawberry No. 1. 133 

Fresh Strawberry No. 2. 133 

Fresh Blackberry . 133 

Fresh Gooseberry . 134 

Fresh Peach . 135 

Fresh Raspberry . 133 

Fresh Rhubarb. 137 

Geraldine’s Boston Cream. 141 

Ideal Custard. 143 

Jam Cream. 140 

Lemon No. 1.. ... 132 

Lemon No. 2... . 132 

Lemon Sponge Cream. 142 

























































































































































INDEX 


Pies—Continued: Pages 

Marshmallow Cream Nut. 139 

Minced Apple. 135 

Mock Cherry. 134 

Molasses . 147 

Novelty Lemon. 132 

Orange . 137 

Peach Cream. 138 

Pineapple Cream . 141 

Pineapple Raisin. 137 

Pineapple Sponge Cream. 142 

Plain Currant . 146 

Plain Pineapple...... 137 

Plain Raisin . 146 

Pumpkin No. 1. 147 

Pumpkin No. 2. 147 

Prune . 151 

Raisin Nut. 146 

Raspberry Cream. 134 

Rhubarb Custard. 134 

Sour Cream. 139 

Squash . 145 

Stewart Pie. 151 

Sunny Silver. 150 

Sweet Potato. 149 

Thanksgiving Squash. 145 

Two Egg Custard. 143 

Vinegar . 146 

Pigs in Blanket. 178 

Pimento and Cheese Sandwiches.. 246 

Pimento Mayonnaise . 238 

Pineapple and Pimento Salad.... 228 

Pineapple Cake. 73 

Pineapple Cake Filling. 80 

Pineapple, Cherry and Strawberry 

Conserves . 258 

Pineapple Cream Cake Filling. ... 80 

Pineapple Cream Pie. 141 

Pineapple Fritters. 155 

Pineapple Lemonade. 253 

Pineapple Parfait . 263 

Pineapple Raisin Pie. 137 

Pineapple Sherbet . 267 

Pineapple Sponge Cream Pie. 142 

Pink Bread . 12 

Plain Baked Potatoes. 204 

Plain Bread Pudding. 110 

Plain Bran Muffins. 42 

Plain Currant Pie. 146 

Plain Layer Cake. 64 

Plain Muffins. 39 

Plain Omelet. 191 

Plain Oyster Stuffing. . 178 

Plain Parker House Rolls. 17 

Plain Pie Crust For One Shell. 131 

Plain Pineapple Pie. 137 

Plain Raisin Pie. 146 

Plain Rich Cup Cakes. 94 

Planked Steak. 164 

Plum or Suet Pudding Sauce. 123 

Poached Eggs. 192 

Poinsettia Salad. 222 

Polly Anna Cake. 75 

Polly Anna Icing. 81 

Polly’s Peanut Relish. 273 

Pop Overs . 42 

Poppy Seed Buns. 26 

Poppy Seed Crescents. 27 

Potato Balls. 203 

Potato Croquettes. 184 

Potato Fried Cakes. 156 

Potato Muffins. 41 

Potato, Plain Baked. 204 

Potato Rosettes. 204 

Potato Salad No. 1. 217 

Potato Salad No. 2. 218 

Potatoes Au Gratin No. 1. 205 

Potatoes Au Gratin No. 2. 206 

Potatoes, Baked Mountain Style. . 204 

Potatoes, French Fried. 204 

Potatoes, Lyonnaise. 203 

Potatoes, O’Brien . 203 

Potatoes, One Meal Baked. 204 

Potatoes, Puffed . 203 

Potatoes, Scalloped . 196 

Potatoes, Shoestring . 205 


— 285 


Pages 


Potatoes With Eggs, Leftover... 202 

Pork Cake . 65 

Pot Roast of Beef. 262 

Pound Cake. 59 

Preserves: 

Anna’s Best Ever. 257 

Lucille’s Gooseberry and Pine¬ 
apple . 255 

Patty’s Three Minute Straw¬ 
berry . 256 

Queen . 267 

Rhubarb . 256 

Watermelon . 256 

Pressed Chicken. 166 

Prune Bran Loaf. 37 

Prune Cookies. 89 

Prune Cup Cakes. 93 

Prune Pudding or Whip. 115 

Prune Pie. 151 

Prune Salad. 234 

Prunes, Spiced . 108 

Prunes, Stuffed . 121 

Puddings: 

Apple Tapioca. 120 

Black and White. Ill 

Bread, Made With Yeast. 118 

Breakfast . 200 

Chiffon . 108 

Corn . 114 

Corn Starch. 113 

Cottage No. 1. 113 

Cottage No. 2. 113 

Crumb . 109 

Dainty Fruit. 110 

Danish . 114 

Date and Marshmallow. 115 

Date . Ill 

Dixie . 117 

Dried Peach. 116 

English Plum. 118 

Fruit . 116 

Frozen Fig and Date. 266 

Frozen Fruit . 266 

Health . 117 

Indian . 116 

Jam . 120 

Lemon Snow. 109 

Marshmallow . 109 

Marshmallow Cocoanut Cream.. 114 

Monday . 117 

Orange . 115 

Plain Bread. 110 

Prune, Or Whip. 115 

Rice . 112 

Rice With Crushed Fruits...... 112 

Rich Rice. 112 

Rolled Oats. 110 

Steamed Fruit . 118 

Steamed Suet . 110 

Strawberry . 119 

Ruth’s Marsmhallow. 114 

Sweet Potato. 119 

Tapioca . Ill 

Puff Omelet With Cheese. 191 

Puff Paste. 131 

Puffed Potatoes. 203 

Pumpkin Pie No. 1. 147 

Pumpkin Pie No. 2. 147 

Punch . 253 

Punch Appetizer. 252 

Punch, Cherry . 252 

Punch, Fruit. 253 

Punch, Grape Juice. 252 

Punch, Phosphate. 252 

<1 Pages 

Quick Bread . 33 

Quick Cheese Coffee Cake. 36 

Queen Cup Cakes. 93 

Quick Honey Rolls. 34 

Quick Macaroni Ice Cream. 265 

Quick Mince Meat. 268 

Quick Rye Bread. 16 

Quick Method for Salt Rising 

Bread .. .. . . 19 





























































































































































NINE HUNDRED SUCCESSFUL RECIPES 


Pages 


Quick Raised Cinnamon Rolls. . . 23 

Quick Salad . 220 

Queen Preserves .^ 257 

Queen Salad . W 230 

Quenelles . 173 


R 

Raised Buckwheat Cakes. 46 

Raised Doughnuts . 24 

Raised Graham Buns. 25 

Raisin and Chestnut Stuffing. . ; . . 169 

Raisin Nut Pie. 146 

Raisin Nut Sandwiches.. . 248 

Raspberry Cream Pie. 134 

Raw Cranberry Sauce. 108 

Raw Potato Cakes. 48 

Raw Potato Dumplings. 185 

Reba's Mustard Relish. 274 

Red Chocolate Cake. 62 

Red Tomato Catsup. 275 

Relishes: 

Beet . 272 

Cold Tomato . 272 

Corn . 271 

Cucumber . 272 

Dutch . 273 

Green Tomato. 274 

Magenta's Relish. 272 

Menard . 274 

Polly’s Peanut. 273 

Relish or Salad. 218 

Reba’s Mustard. 274 

Sweet Pickle. 273 

Winter . 271 

Relish or Salad. 218 

Rhubarb Conserve. 259 

Rhubarb Custard Pie. 144 

Rhubarb Preserves . 256 

Rhubarb Sauce . 108 

Ribbon Angel Food. 71 

Rice: 

Boiled Rice, First Process. 198 

Boiled Rice, Second Process.... 198 
Two Ways of Cooking Rice.... 197 

Rice Balls. 120 

Rice Chili Con Carne. 176 

Rice Fritters. 154 

Rice Griddle Cakes. 47 

Rice Muffins . 39 

Rice Pudding .4. 112 

Rice Pudding with Crushed Fruit 112 

Rice Salmon Loaf. 188 

Rice Stuffed Peppers. 199 

Rich Cherry Cobbler. 105 

Rich Chocolate Syrup For Des¬ 
serts or Ice Cream. 127 

Rich Fruit Cake. 67 

Rich Rice Pudding. 112 

Rich Sauce. 123 

Ripe Mango Chili Sauce. 276 

Roasting a Young Turkey. 261 

Rolled Oats . 200 

Rolled Oats Biscuits. 31 

Rolled Oats Bread. 15 

Roleld Oats Cakes. 47 

Rolled Oats Croquettes. 182 

Rolled Oats Pudding. 110 

Rolls: 

Apple . 101 

Baking Powder, Parker House 34 

Breakfast Cinnamon. 34 

Butter Scotch Nut. 22 

Cream Parker House. 22 

Fresh Blackberry or Raspberry 105 

Jelly . 104 

Lemon . 104 

Plain Parker House. 17 

Poppy Seed . 26 

Poppy Seed Crescents. 27 

Quick Honey . 3.4 

Quick Raised Cinnamon. 23 

Water . 20 

Whole Wheat Parker House. ... 17 

Roquefort Cheese Dressing No. 1. 241 

Roquefort Cheese Dressing No. 2. 241 


— 286 


Pages 

Roquefort Cheese and Horserad¬ 


ish Dressing. 213 

Rose’s Spice Cake. 76 

Russian Dressing. 242 

Ruth’s Marshmallow Pudding. . . . 114 

Rye Batter Cakes. 47 

Rye Muffins . 41 


S 

Sage Pork Loaf. /. . 171 

Salads: 

Apple . 227 

Asparagus . 220 

Banana . 227 

Banana, Pineapple and Nut.... 228 

Bride’s Orange Basket. 228 

Buffet . 219 

Cauliflower . 222 

Celery and Tomato. 220 

Cheese, Cabbage and Pineapple 235 
Cheese and Tomato Sandwich... 221 

Circle . 229 

Codfish . 230 

Combination . 219 

Cooked Cabbage. 225 

Cottage Cheese. 233 

Cove Oyster. 231 

Crab . 232 

Cranberry . 229 

Creamed Cabbage. 223 

Cucumber . 217 

Dainty Fruit. 226 

Fruit, In Mold. 226 

Grapefruit . 217 

Grapefruit, Cucumber and 

Cheese . 217 

Green Bean and Pimento. 223 

Green Pepper and Cottage 

Cheese .-. 234 

Green Mountain. 22 

German, Potato. 223 

Guest . 227 

Hot Dutch Slaw. 236 

Ideal Chicken. 233 

Lettuce . 220 

Lettuce and Onion. 220 

Lima Bean. 223 

Lobster . 230 

Macaroni . 233 

Miacedonie . 226 

Marshmallow Nut. 234 

Nasturtium . . . . . 223 

Mexican . 218 

One Meal. 221 

One Meal Endive. 225 

Orange . 217 

Potato No. 1. 217 

Potato No. 2. 218 

Pea . 224 

Pear . 228 

Pepper and Onion. 218 

Pineapple and Pimento. 228 

Poinsettia . 222 

Prune . 234 

Quick . 220 

Queen . 230 

Rainbow . 229 

Salmon . 231 

Spinach and Egg. 219 

September . 224 

Shrimp No. 1.'_ 232 

Shrimp No. 2. 232 

Slaw . 235 

Snow . 229 

Sweetbread No. 1. 232 

Sweetbread No. 2. 233 

Tomato Jelly. 234 

Tuna Fish No. 1. 231 

Tuna Fish No. 2. 231 

Vegetable, In Mold. 225 

White . 224 

Waldorf . 228 

Wilted Dandelion, Dutch Style. 235 
Wilted Endive, Dutch Style. . . . 235 

Suggestions . 215 


















































































































































INDEX 


Salad Dressings: Pages 

Celery Mayonnaise. 237 

Cooked Cream. 238 

Cooked Oil . 239 

Cucumber . 214 

French . 239 

Green Sweet Pepper Mayonnaise 238 

Ideal . 240 

Ideal Olive Oil Mayonnaise. 237 

Mexican . 242 

Pimento Mayonnaise. 238 

Roquefort Cheese No. 1. 241 

Roquefort Cheese No. 2. 241 

Russian . 242 

Suggestions . 215 

Sour Cream. 239 

Three Egg Yolk. 239 

Thousand and One Island. 240 

Thousand Island . 241 

Velvet . 238 

White Mayonnaise. 237 

Sally Lunn. 37 

Salmon Croquettes. 183 

Salmon Loaf. 187 

Salmon Salad. 231 

Salt Rising Bread. 15 

Sandwich Buns. 19 

Sandwiches: 

Banana . 251 

Bermuda Onion and Pork. 247 

Canned Corned Beef. 249 

Club . 250 

Cucumber and Cheese. 247 

Cucumber, Onion and Cheese... 247 

Dainty Shrimp. 245 

Delicious Liver. 249 

Egg and Cheese Toast. 250 

Fruit and Nut. 249 

Ham . 249 

Hash Green. 248 

Ideal . 250 

Marshmallow Pecan. 248 

Minced . 245 

Nifty . 248 

Nippy . 248 

Nut, Cheese and Pickle. 249 

Peanut Butter and Cheese. 251 

Pimento and Cheese. 246 

Raisin Nut . 248 

Sardine . 245 

Sardine and Egg. 248 

Suggestions . 244 

Tasty . 246 

Saratoga Chips. 205 

Sardine and Egg Sandwiches. 248 

Sardine Sandwiches . 245 


Sauces: 

Brown . 

Brown Sugar, Hard. 

Caramel . 

Cheese and Tomato. 

Cheese, For Fish. 

Cranberry, Raw. 

Cream . 

Creole . 

Cocoa Pudding. 

Custard «••«•••••••••••••••••• 

Fresh Blackberry or Raspberry 

Roll . 

Fruit. 

Gold .. 

Hard No. 1. 

Hard No. 2.,. 

Hollandaise . 

Horseradish Cream. 

Lemon . 

Lemon, For Fish. 

Marshmallow. 

Mint . 

Mushroom . 

Nutmeg . 

Orange ... 

Plum or Suet Pudding. 

Rhubarb . 

Rich . 

Sunshine . 


210 

125 

123 

213 

214 
108 

124 
212 

126 
126 

105 

124 

125 
124 
124 
212 

213 

124 

214 

125 
210 
212 
125 

125 
123 
108 
123 

126 


Sauces—Continued: Pages 

Tartar No. 1... . 211 

Tartar No. 2. 211 

Tomato . 210 

Victory . 124 

Vinaigrette . 212 

White No. 1. 211 

White No. 2. 211 

Save All Bread Scraps. 21 

Save Meat Fryings and All Fats. . 181 

September Salad. 224 

Scalloped Apples. 102 

Scalloped Eggs, Macaroni and 

Cheese . 192 

Scalloped Left-Overs . 195 

Scalloped Oysters . 178 

Scalloped Potatoes . 196 

Scalloped Tomatoes . 195 

School Bread. 18 

Scones . 37 

Shams . 33 

Sherbet, Pineapple. 267 

Shoestring Potatoes. 205 

Short Cake, Peach. 103 

Shrimp Salad No. 1. 232 

Shrimp Salad No. 2. 232 

Six-Egg White Angel Food. 70 

Skillet Broiled Steak. 163 

Small Cakes: 

Almond Sour Cream. 92 

Cocoa Cup Cakes. 94 

Elkhart Drop Cakes. 92 

Lady Fingers. 97 

Marguerites . 97 

Noel Cup. 93 

Plain Rich. 94 

Prune Cup. 93 

Queen cup. 93 

Soups: 

Cream of Asparagus . 159 

Cream of Carrot . 159 

Cream of Celery . 158 

Cream of Chicken . 157 

Cream of Corn . 159 

Cream of Kidney Bean. 158 

Cream of Mushroom . 160 

Cream of Pea . 157 

Cream of Potato . 157 

Cream of Tomato . 159 

Cream of Vegetable . 158 

Kidney Bean 158 

Vitality . 160 

Soft Chocolate Icing. 83 

Soft Ginger Cookies. 89 

Sour Milk Bran Batter Cakes.... 49 

Sophia’s Brownies. 99 

Sour Cream Cake. 59 

Sour Cream Cookies. 88 

Sour Cream Pie. 139 

Sour Cream Salad Dressing. 239 

Sour Milk Batter Cakes. 46 

Sour Milk Biscuits. 30 

Sour Milk Fried Cakes. 156 

Sour Milk Ginger Cake. 58 

Sour Milk Spice Cake. 58 

Sour Milk Thompson Breakfast 

Cakes . 35 

Sour Milk Waffles. 49 

Sour Milk Plain Bran Muffins.,.. 42 

Spaghetti Italian. 180 

Spanish Peach Conserve. 258 

Spanish Puffs. 107 

Spanish Rice in Casserole. 198 

Spanish Steak. 161 

Spiced Bread. 24 

Spiced Prunes. 108 

Spiced Tomato Catsup. 275 

Spiced Vinegar. 243 

Spinach . 209 

Spinach and Egg Salad. 219 

Sponge Cake No. 1. 72 

Sponge Cake No. 2. 72 

Sponge Coffee Cake.., . 27 

Spoon Corn Bread. 32 

Squash Pie. 145 

Steak En Casserole. 163 


































































































































































NINE HUNDRED SUCCESSFUL RECIPES 


Pages 


Steamed Cabbage in White Sauce. 207 

Steamed Apple Cobbler. 101 

Strawberry Shortcake. 103 

Steamed Suet Pudding. 110 

Steamed Fruit Pudding. 118 

Stewart Pie. 151 

Stollen . 28 

Strawberry Pudding. 119 

Stuffed Ginger Cake. 74 

Stuffed Baked Apples. 101 

Stuffed Prunes . 121 

Stuffed and Candied Dates. 121 

Stuffed Steak. 162 

Stuffed Celery. 201 

Stuffed Baked Onions. 208 

Stuffed Eggs. 192 

Stuffing, Fish. 178 

Stuffing or Dressing For Chicken. 168 

Stuffing, Plain Oyster. 178 

Stuffing, Raisin and Chestnut. 169 

Snow Salad. 229 

Smoked Ham Roast. 170 

Substitute For Whipped Cream... 127 

Succotash . 202 

Sugar Cookies . 89 

Sugar Syrup for Batter Cakes and 

Waffles . 49 

Sunshine Cake. 72 

Sunshine Parfait. 263 

Sultana Raised Rice Muffins. 27 

Sunshine Sauce. 126 

Sunny Silver Pie. 150 

Sweet Bread A La King. 165 

Sweetbread Salad No. 1. 232 

Sweetbread Salad No. 2. 233 

Swiss Flakes. 42 

Sweet Milk Batter Cakes. 48 

Sweet Milk Biscuits. 30 

Sweet Milk Bran Batter Cakes. ... 49 

Sweet Milk Thompson Breakfast 

Cakes . 35 

Sweet Milk Waffles for Four. 50 

Sweet Potato Pie. 149 

Sweet Potato Pudding. 119 

Sweet Potatoes (Southern Style). 206 

Sweet Pickle Relish. 273 

Sweet Pickled Pears. 271 

Swiss Steak. 162 

Syrups: 

Corn Cob. 50 

Burnt Sugar. 126 

Butter Scotch, For Desserts and 

Ice Creams. 127 

Rich Chocolate, For Desserts or 

Ice Cream. 127 

Sugar Syrup, For Batter Cakes 

and Waffles. 49 

T 

Tamales. Chicken. 167 

Tamale Noodle Roll. 174 

Tapioca Pudding. Ill 

Tartar Sauce No. 1. 211 

Tartar Sauce No. 2. 211 

Tarts, Apple. 100 

Tarts, Currant. 107 

Tarts, Vassar. 121 

Tasty Sandwiches. 246 

Tea Cakes. 92 

Thanksgiving Squash Pie. 145 

Three Day Ginger Cake. 74 

Three Egg Yolk Salad Dressing. . 239 

Three Layer Chocolate Cake. 61 

Thousand and One Island Dress¬ 
ing . 240 

Thousand Island Dressing. 241 

Timbale Shells. 152 

Toast, English. 199 

Toast, French . 199 


Pages 


Toast, Tomato. 199 

To Can Grape Juice. 259 

To Clarify Fat. 181 

Tomatoes, Baked. 206 

Tomatoes, Fried. 207 

Tomato Jelly Salad. 234 

Tomato Sauce . 210 

Tomatoes, Scalloped. 195 

Tomato Toast. 199 

Torte, Almond. 77 

Torte, Matilda’s Schaum. 77 

Tough Steak, How To Make Ten¬ 
der . 164 

Tuna Fish Salad No. 1. 231 

Tuna Fish Salad No. 2. 231 

Turkey, Roasting. 261 

Turnips . 208 

Tutti Frutti Cake. 63 

Two Egg Custard Pie. 143 

Two Egg White Meringue. 152 

Two or Three Layer Cocoanut 

Cake . 69 

Two Ways of Cooking Rice. 197 


V 

Vanilla Custard Ice Cream. 266 

Vanilla Ice Cream. 266 

Vanilla Wafers. 94 

Vassar Tarts. 121 

Veal a-la King. 165 

Veal Crumb Loaf. 172 

Veal Fricassee . 172 

Vegetable Paste. 277 

Vegetable Salad, in Mold. 225 

Velvet Salad Dressing. 238 

Victory Sauce. 124 

Vinaigrette Sauce. 212 

Vinegar . 278 

Vinegar Pie. 146 

Viola’s Lemon Cheese Filling. ... 80 

Vitality Soup. 160 


W 

Waffles: 

French . 50 

Sour Milk. 49 

Suggestions . 44 

Sweet Milk, For Four. 50 

Waldorf Salad. 228 

Water Batter Cakes. 45 

Water Rolls. 20 

Watermelon Pickles . 269 

Watermelon Preserves . 256 

Welsh Rarebit. 209 

Wheat and Corn Meal Muffins. ... 39 

White Bread. 9 

White Fruit Cake. 55 

White Layer Cake. 63 

White Loaf Cake. 55 

White Mayonnaise. 237 

White Salad. 224 

White Sauce No. 1. 211 

White Sauce No. 2. 211 

Whipped Cream, Mock. 126 

Whipped Cream, Substitute. 127 

Whey Bread. 20 

Whole Wheat Batter Cakes. 45 

Whole Wheat Bread. 16 

Whole Wheat Muffins. 40 

Whole Wheat Parker House Rolls 17 
Wilted Dandelion—Dutch Style... 235 

Wilted Endive—Dutch Style. 235 

Winter Relish. 271 


Z 

Zoo Loo Cake. 68 

Zwiebach. 21 


— 288 


































































































































I 









































